Welcome to La Maison de l'Aubrac

Nestled in the prestigious Champs-Élysées district, just a 10-minute walk from the Arc de Triomphe, the Grand Palais, and Place de la Concorde, La Maison de l'Aubrac invites you to experience an authentic taste of French gastronomy. Our restaurant is dedicated to providing an exceptional dining experience that celebrates the finest cuts of beef, meticulously sourced from the renowned Aubrac breed, free from GMOs and preventive antibiotics.

Farm-to-Table Excellence

Inspired by the principles of La Ferme des Vialars, our restaurant upholds the highest standards of quality and sustainability. We take pride in our farm-to-table approach, ensuring that every cut of meat served at La Maison de l'Aubrac is of the highest quality. Our menu features a variety of cuts, including ribeye, filet mignon, sirloin, prime rib of beef, ribs, flank steak, rumsteak with pepper sauce, and hanger steak. Each cut is carefully selected to provide a unique and flavorful dining experience.

Dry-Aged Perfection

At La Maison de l'Aubrac, we specialize in dry-aging our beef on-site for six weeks, enhancing the natural flavors and tenderness of the meat. Our dry-aged cuts include ribeye, rib steak, and sirloin, each offering a rich and robust taste that is sure to delight even the most discerning palate.

Seasonal Delicacies

Depending on availability, our blackboard specials feature unique cuts such as spider steak, beef pear, beef cheek, and pot-au-feu during the winter months. These seasonal offerings provide an opportunity to explore a variety of flavors and textures, each prepared with the utmost care and expertise.

The Art of Beef

Each cut of beef at La Maison de l'Aubrac is carefully prepared to highlight its natural qualities:

• Ribeye: Known for its rich marbling and robust flavor, best enjoyed medium-rare to medium.
• Filet Mignon: The most tender cut, with a buttery texture and mild flavor, ideally served rare to medium-rare.
• Sirloin: A well-balanced cut with a fine texture and bold taste, best cooked medium-rare.
• Prime Rib of Beef: This cut is renowned for its exceptional tenderness and rich, beefy flavor. The prime rib is characterized by its juicy and succulent meat, which is best enjoyed when cooked to medium-rare. It is often served with a flavorful crust that enhances its natural taste.
• Ribs: Juicy and flavorful, slow-cooked to perfection.
• Flank Steak: Lean and full of flavor, best served medium-rare and thinly sliced.
• Rumsteak with Pepper Sauce: A tender cut with a distinctive taste, complemented by our signature pepper sauce.
• Hanger Steak: Known for its rich flavor and tenderness, best served rare to medium-rare.

A Culinary Journey

La Maison de l'Aubrac offers more than just a meal; it provides a culinary journey through the best of French beef. Whether you're a local resident or a visitor exploring the iconic landmarks nearby, our restaurant promises an unforgettable dining experience. Book your table today and embark on a gastronomic adventure that pays homage to the rich heritage and flavors of the Aubrac region.