This restaurant's fame precedes itself as the best place for a steak tartare or in fact any meat dish for that matter.

Walk through Le Louchebem red interior, have a look at the large open kitchen and the 10ft-long side of meat, made of wood, hanging from the ceiling and there is no doubt that U have just stepped into a restaurant that takes meat very seriously. 

Since it opened in 1878, few things seemed to have changed: the staff still prides itself in speaking L’Argomuche (the old butchers slang), the meat is as fresh as it gets, and the cooking ‘croustillante à l'extérieur et fondante à l’intérieur’ (crusty outside, melting inside) is given the time required so that it is just perfectly cooked.  

The menu prides itself in being extensive and offering plenty of choice for any meat lover, and it does. All meat is perfectly cooked. Just be sure never to ask for well-cooked as house policy is never to accept such an order. When the meat is this fresh, seasoned and cooked we can’t but agree. All dishes come with sides of green beans and baked potatoes, but of course, the objective here is meat. The wine and the champagne list like the menu offer plenty choice and the friendly staff are more than happy to help you pair your dish with the best bottle. 

Ideal For

Meat lovers

Favourite Table

Terrace seating

Favorite Room

Private Dining Room

Signature Dishes

'Butcher’s plate': a haunch of beef, a leg of lamb and roasted ham, served with homemade mashed potatoes.

Highlights

Fresh and perfectly cooked meat, relaxed ambiance, knowledgable staff