Paris – Buenos Aires

01What to order

• Côte de bœuf de Galice, aged 6 weeks€145 on the 2026 online card, for sharing; Paris Zigzag says it is shown raw at the table before it goes on the grill.
• Côte de bœuf Holstein, aged 4 weeks€115, the entry côte. A third, labeled 'Sashi', aged 5 weeks, is €175.
• Bavette à la braise, Angus€32. Bavette is flank: loose grain, made for high heat.
• Churrasco de las Pampas (entrecôte, rib-eye), Angus€39, with potatoes, green salad, pepper sauce, chimichurri and Padrón peppers, unlimited.
• Bife de lomo (filet, tenderloin), Angus€45, same sides.
• Empanadas de carne (wagyu)€18; a cheese-and-spinach version is €17.

02The beef

The côtes carry their numbers on the card. Holstein, 4 weeks. Galicia, 6 weeks. 'Sashi', 5 weeks; the card does not explain the label. In April 2026 Sortiraparis listed a 'Ferme noire' côte at 5 weeks and an Angus tomahawk at 4 instead, so the list of côtes shifts. The single cuts are Angus: bavette, entrecôte, filet. The home page speaks of premium Argentine meat, but the card gives no country for the Angus. A matured beef ham (jambon de bœuf) opens the appetizers at €18; Paris Zigzag also mentions a wagyu picanha.

03The fire

Live fire, wood or charcoal: the sources split. Yonder, in March 2026, says the red meat is grilled over Catalan charcoal. Paris Zigzag, in November 2025, describes wood fire and embers in the Argentine parrilla tradition; Sortiraparis says wood. The card itself says 'à la braise', over embers, for the côtes, the bavette and a confit veal. The côte goes on bone-in. Order the Galician côte.

04The story

The room at 11 rue Dupin housed François Pasteau's L'Epi Dupin, then, from November 2019, Nathan Helo's Dupin; lesrestos records the change to Paris Buenos Aires in October 2024. Gault&Millau notes that the old stone, beams and timber framing were kept. De Tomaso trained for four years in Buenos Aires, then at the Ritz Escoffier, with Alain Passard, at the Crillon under Jean-François Piège and at the Royal Monceau. His sister Manuela runs the floor, per Paris Zigzag.

05The practical

11 rue Dupin, 75006; metro Sèvres-Babylone or Saint-Sulpice. Monday to Saturday, 12:00 to 14:30 and 19:00 to 23:00; closed Sunday. Phone 01 42 22 64 56. A weekday lunch formula, appetizer, main course and dessert, is €25.90 on the house's card (the press gave €23.90 in 2025 and early 2026). Paris Zigzag put dinner at about €70 a head without drinks. Book for the côtes.

Address

11 Rue Dupin, 75006 Paris

Phone

+33 1 42 22 64 56

Website

paris-buenosaires.fr

Directions

Google Maps ↗

06In Paris’s selections