Time Out

"Next came a succulent steak, peppered with hunks of moelle (marrowbone) with chunky crystals of salt; and a perfectly cooked grenadin (chunky medallion) of veal – pink and tender in a creamy mushroom sauce."

Cristiana Beltrão

"The steak au poivre is done with a bit of fresh cream and a good handful of black pepper kingdom. Everything is really good."

Rosie Llewellyn

"For mains I had their special of the day - a huge fillet of beef, cooked pink, in a creamy peppercorn sauce, with a side of fries. Again, absolutely delicious, though I struggled to finish the steak - it was so big!"

Sarah Woodruff Watkins

"A very lovely French couple said that you could have the best steak in Paris at Les Gourmets des Ternes. After having the steak au poivre here I believe them."

Gonzalo Arellano

"A thick, juicy piece of French beef cooked à point in the best pepper sauce. It's probably the best piece of beef I've ever had."