At Gaston, the new season centers around a côte de bœuf.

Just a stone's throw from Brochant and Pont Cardinet, Gaston has become a fixture in the 17th arrondissement without needing to make a fuss. Word of mouth did the trick, amplified by social networks, with a single calling card: the rib steak. It’s the kind of place you tell a coworker about first thing Monday morning.

In the kitchen, Maxime Aliano, who cut his teeth at Hélène Darroze, serves up a generous, precise cuisine, entirely made in-house, attentive to the seasons and to where ingredients come from. The décor follows the same logic: raw, welcoming, with no frills.

What’s changing this season: the table is back to full size

September is the season of reunions. The crews regroup, teams come back at full strength, and families return home. Gaston’s menu is tailor-made for this, built around dishes meant to be shared.

Meats come from Metzger, a benchmark butcher shop since 1930, and they spend time in the aging cave. The rib roast remains the house’s star, the one carved right in the middle of the table. Beside it, the Norman L-Bone aged to perfection for a two-person dinner that spares nothing, and the wagyu tomahawk when the occasion truly calls for it.

Starters: a blend of comfort and a hint of surprise

Two tones coexist. The dependable classic: roasted bone marrow with parsley-buttered toast, exactly what you’d expect to start a September meal. And the unexpected: tempura-snails, whose crispiness completely rewrites the idea you had of them.

Between the two, a reinvented artichoke heart rendered with delicate finesse, and a perfectly balanced octopus dish that keeps the summer vibes alive for those not quite ready to say goodbye to it.

The menu leaves room for something different: free-range chicken supreme, confit eggplant, and a salmon fillet in a tandoori crust. Regulars will be glad to see the knife-cut beef tartare and the burger, both of which have never disappointed anyone.

The real standout is the seared octopus, brightened with chimichurri, served with artful vegetables — enough to win over the table that hadn’t come for the beef.

Around here, the bistro’s engine room: house-made mashed potatoes, fries, seasonal vegetables, Béarnaise or chimichurri, and perfectly cooked meats. That’s where a meat-focused joint earns its stripes.

And to finish on a sweet note

The desserts stay on the same note, classics well executed. A truly indulgent brioche bread pudding, a generous rum baba, fudgy chocolate cake and pistachio ice cream. A fitting finale to a post-summer dinner, without any urge to get up just yet.

Inspired by nature and authenticity, the restaurant's decor reflects a raw, lively spirit.
Let yourself be seduced by the warm, friendly atmosphere. Gaston opens the doors of his restaurant tolovers of good food and meat, where conviviality and flavors meet. In a sober, contemporary setting, you'll be warmly welcomed by our passionate team.

Ultimately, this new menu confirms everything we think about Gaston: a sincere, demanding spot where meat reigns supreme but never feels dull. A safe bet in the 17th arrondissement, well worth rediscovering without delay.

Gaston is open seven days a week, lunch from 12:00 to 14:30 and dinner from 19:00 to 22:30. Don't hesitate to book a table in advance!

Online booking or call 01 46 27 49 89