Paris
Paris Fashion Week: an iconic silhouette, a côte de bœuf at the centre of the table
By À Côté ·
During Fashion Week, Paris changes pace. Appointments follow one another, silhouettes emerge, collections are unveiled and the city becomes a meeting point for designers, buyers, journalists, stylists and professionals from around the world.
Fashion speaks of cut, drape, fabric and structure. At the table, you sometimes find the same exacting standards: a carefully chosen ingredient, a precise gesture and a form that feels right.
After a show or a day of appointments, sometimes all it takes is to step away from the pace of Fashion Week for a moment and rediscover another way of experiencing Paris: around a good table.
Paris, between fashion and the art of living
Fashion Week is about more than the catwalks. It also unfolds in the streets, hotels, cafés, showrooms and restaurants where professionals keep talking between appointments.
In the 9th arrondissement, around the Opéra Garnier, Galeries Lafayette and Grands Boulevards, fashion, commerce and Parisian life naturally meet.
This is the neighbourhood where À Côté welcomes its guests, at 16 rue La Fayette.
The restaurant becomes a place to have lunch between appointments, host a client or end the day over a more leisurely meal.
À Côté, a steakhouse in fashionable Paris
À Côté is, above all, a steakhouse. A welcoming dining room, a French wine cellar, attentive service and a speciality that sets the tone: côte de bœuf to share.
During Fashion Week, the restaurant lends itself particularly well to business meals. The atmosphere stays lively without becoming too formal, allowing conversations to continue in a more relaxed setting.
You choose a cut, its weight, its doneness and perhaps a wine to go with it. The rest comes naturally.
From material to form: shared standards
In fashion, a successful silhouette often begins long before the show. It depends on the fabric, the cut and the way every element holds together.
In the kitchen, the logic is not so different.
Before the cooking comes the beef.
À Côté works with Limousin beef raised in France and fed on grass and hay. Origin, breed and feed give the ingredient an identity before it even reaches the plancha.
Then comes the craft. The rib of beef is seared, rested, carved and finished in the oven before serving.
The know-how shows in the consistency of these steps, just as a well-executed cut reveals itself in the way a garment hangs.
Côte de bœuf, an iconic piece of French dining
Fashion loves pieces that move through the seasons without losing their character.
Côte de bœuf belongs to that same family of classics.
It does not need to be reinvented every season to stay relevant. Its strength lies in what it represents: a fine cut of beef, precise cooking and a table gathered around it.
At À Côté, each rib of beef is weighed before service and listed on the slate. Guests choose the one that suits their table. Once selected, it is crossed off and set aside.
A few minutes later, it arrives in the centre, accompanied by homemade fries, salad, sauces and a marrow bone.
A centrepiece, a clear structure, nothing superfluous.
Consistency matters as much in cooking as in fashion
In fashion, a house is recognised by its ability to preserve an identity while developing its collections.
In the kitchen, consistency plays an equally important role.
Guests should be able to find the same quality of beef, accomplished cooking and attentive care from one service to the next. That means working to precise standards and repeating the same gestures consistently.
At À Côté, this consistency comes through the selection of the beef, control of the plancha, the resting time and the advice offered at each table.
There is no need to overdo it. Repeating the right gesture is enough.
A French tradition that outlasts trends
Fashion Week naturally looks towards what comes next. Yet some things remain.
A well-constructed cut. The right material. A piece you recognise immediately.
At the table, côte de bœuf works in the same way.
It belongs to a French tradition that lives on because it stays simple: fine beef, homemade sides, a French wine cellar and the pleasure of sharing.
For international visitors in Paris during Fashion Week, this meal also offers a chance to discover another side of the city. An experience less spectacular than a fashion show, but just as closely tied to the Parisian art of living.
A table for Fashion Week lunches and dinners
During Fashion Week, meals often become an extension of the working day. You meet a buyer, host a client, catch up with your team or continue a conversation that began earlier in a showroom.
À Côté offers a setting suited to these moments, with a table polished enough for a business meeting and an atmosphere relaxed enough to let the discussion continue.
Côte de bœuf lends itself particularly well to this kind of meal because it immediately creates something shared at the centre of the table.
You choose together.
Then you share.
From silhouette to table
Paris Fashion Week Womenswear Spring/Summer 2027 will take place from 28 September to 6 October 2026. Over these few days, Paris will once again be filled with fashion shows, presentations and industry appointments.
Between collections or after a day of appointments, À Côté offers another way to appreciate the care that goes into making something beautiful and well judged.
French beef.
A côte de bœuf at the centre.
An open bottle.
And time to let the conversation continue.
Discover a French Tradition. Share a Côte de Bœuf.
