Le Severo

01What to order

• Faux-filet (sirloin)The breed changes with deliveries, says the menu; The Infatuation (October 2026) describes it served in six slices.
• Côte de bœuf (bone-in rib)The cut the house says it ages longest, up to 80 days; breed 'according to arrivals'.
• Filet de bœuf, sauce au poivreTenderloin with pepper sauce; the house ages filet for up to 30 days.
• Steak tartare, 250 g / 9 ozHand-chopped; Time Out noted in 2012 that it was cut coarsely on purpose. With frites, green beans or salad.
• Boudin noir de Christian ParraBlack pudding from the artisan Christian Parra, a friend Bernet pays tribute to on the house's history page.
• Croustillant de tête de veauCrisp calf's head with green salad; Pudlowski ate it in December 2022.

02The beef

The house names no single breed: its menu prints 'race en fonction des arrivages', breed according to what arrives. Le Fooding, in 2023 and 2024, listed Blonde d'Aquitaine, Limousin, Normande, Simmental and Black Angus, cut and then aged in a cold room for 30 to 60 days; Gilles Pudlowski ate a Simmental faux-filet from Bavaria in December 2022 and, in 2021, a tartare of Charolais. The house's own figures are longer: filet up to 30 days, côtes de bœuf up to 80. Desnoyer is the supplier both Time Out reviews name. Steakpedia found no statement from the house on whether the aging is dry or wet; The Infatuation, in 2024, called the filet and the rib dry-aged.

03The fire

No source read by Steakpedia names the grill, the pan or the fuel used at Le Severo. The record stops at the beef and its aging.

04The story

Bernet trained in butchery and charcuterie with Monique and Jean-Paul Grillot at Le Val-d'Ajol, came to Paris in 1970 and was hired by the Bissonnet family at the Boucheries Nivernaises; in October 1977 he left the trade for restaurants, and on Dec. 22, 1986, his 34th birthday, he bought the Severo. The home page says 'since 1987'; the history page gives the 1986 purchase, and Steakpedia uses 1986. Le Fooding credits the house to Bernet with Gaël Marie-Magdelaine, with Johnny Beguin, a longtime collaborator, in the kitchen and a mural by Michel Tolmer. The house dates a collaboration with Japan to 2000, and its address page lists two Le Severo restaurants in Tokyo, in Meguro and Nishi-Azabu. According to lesrestos, the entrepreneur Cetié Li took the Paris house over at the end of 2025 and kept the same team.

05The practical

8 rue des Plantes, 75014, at the corner of rue Severo; metro Mouton-Duvernet, Alésia or Pernety. Monday to Friday, 12:00 to 14:00 and 19:30 to 22:00; closed Wednesday lunch, Saturday and Sunday, three weeks in August and a week at Christmas. Phone +33 1 45 40 40 91, email contact@lesevero.com, online booking through Zenchef. The website lists no prices; Time Out's 2026 list repeats its 2012 figures, €15 for the steak haché and €38 for the entrecôte, and Le Fooding gives €39 to €94 à la carte, so check when booking. Lesrestos recommends booking.

Address

8 Rue des Plantes, 75014 Paris

Phone

+33 1 45 40 40 91

Website

lesevero.com

Directions

Google Maps ↗

06In Paris’s selections