This place will appeal to lovers of high quality meat, both in selection and preparation. This little gem is located on rue Bailleul, a 4-minute walk from the Relais du Louvre.
The chef and creator of the restaurant is none other than Jean-François Piège. Jean-François Piège was a chef at the Plazza Athénée restaurant directed by Alain Ducasse, then at the Crillon restaurant where he was awarded two stars. He created the "Grand Restaurant", another two-Michelin-star restaurant, and then the Clover Grill in 2016. Jean-François Piège has also opened the Épi d'Or, in the vicinity of the Relais du Louvre.
Creative and refined chef, Jean-François Piège is also the author of a dozen books and is a frequent guest on television.
The restaurant has two rooms that can accommodate about 50 guests and an open kitchen covering a little less than a third of the space. The atmosphere is quiet even when the restaurant is full. The decoration is neat and tidy. The table top is made of a beautiful marble, crystal glasses and steel cutlery on a cotton tablecloth.
The guests are welcomed with a smile, competence and the willingness to provide a well done service.
On the left, in the hallway, you can see two old logs, one intended for the preparation of bread, the other for the preparation of meats, hams, and condiments.
Next to the latter log, there is a refrigerated cupboard where beef cut into ribs, entrecôtes or tabs from a dozen different origins are stored: Salers, Aberdeen Angus, Blonde de Galice, Irish, and even Argentinean. Why is it so important to offer this last one so far away?
Nevertheless, an exceptional assortment perfectly matured, as we'll see later.
The menu offers a dozen creative appetizers like this marrow bone cut lengthwise and adorned with a truffled Viennese. The whole perfectly roasted, spreads on a very well grilled bread and soft in the middle. A real treat in the mouth that goes well with a Saint-Joseph (Côtes du Rhône).
Once the appetizer is finished, while waiting for the Irish steak, it's time to go back up the hallway and visit the open kitchen. The meat is cooked here on the grill or on the skewer. This impressive array of equipment instills confidence...and the five cooks are all smiles.
The meat is offered by weight. It will take at least two people to choose the rib. Otherwise, the entrecôte or the onglet are cut in 300 or 400 grams. You' ll have to spend between €12 and €30 for 100 grams to tease your taste buds with this first choice selection.
My Irish steak is as tasty as it is tender. When cooked over a wood fire, it produces a Maillard reaction whose browning and caramelization are unmistakable to the eye. Accompanied by a nice béarnaise and matchstick apples that are crisp on the surface and tender in the middle, this is one of the best meat dishes I've had in Paris.
In conclusion, the Clover Grill is a worthwhile destination for the gourmet meat lover. We spent a very pleasant moment and the high bill deserves it.
6 rue Bailleul, 75001 Paris
+331 40 41 59 59
Open Tuesday to Saturday from 12:00 p.m. to 2:30 p.m. and from 7:00 p.m. to 11:00 p.m.
19, rue des Prêtres-Saint-Germain-l'Auxerrois
+33 (0)1 40 41 96 42