David Lebovitz

"All the meats are from famed butcher Hugo Desnoyer. And because he supplies the beef, this is one of the few places I’ll order the excellent Steak Tartare, and carpaccio, with confidence."

Fodor's Travel

"The steak tartare with mesclun salad dressed in truffle oil is unparalleled."

Time Out

"Even if you've never heard of Hugo (Desnoyer, star butcher and supplier to some of the city's finest restaurants) or Jean-Luc (Poujauran, a celebrity Paris baker), you can taste the difference when the pedigree steak tartare arrives with a salad of baby leaves dressed in truffle oil."

Lucy Yeomans

"A simple seasonal menu of both classic and inventive French fare is offered, and the charcuterie and steak tartare with truffle oil are well worth a taste."

Girls Guide to Paris

"For one thing, that tartare is anything but traditional. I call it tartare for beginners, not because I don’t like it—I do, very much—but because it’s laced with basil pesto and sun-dried tomatoes, flavors with broad appeal that almost eclipse the taste of the meat. If you’ve ever wanted to try steak tartare but were nervous, this is a good point of entry."

France Today

"We were elated by the best steak tartare I’ve ever had, served with pommes de terre grenailles, tiny sautéed potatoes."

Paris by Mouth

"One of the best hand cut steak tartares in the city."

Joanne Wilson

"I opted for the steak tartare. It was amazing. Thin sliced pieces of steak with a light dressing with perfectly cooked yukon gold potatoes and a nice salad of fresh greens."

FRANCE Magazine

"Widely considered to serve one of the best steak tartares in Paris, the wine bar Les Fines Gueules adds pesto and Parmesan, and serves it with a salad dressed with truffle oil."

Renato Salles

"Best steak tartare: Les Fines Gueules - A modern tartare in a cool place."