Where to eat the best Carne al piatto in France?

For Carne al piatto in France, Au deux demi n'oeuf leads with 1 review and an average score of 9.2/10. Across France, critics have reviewed Carne al piatto once, scoring it 9.2/10. The latest review was posted on 30 June 2025.

Carne al piatto is an ancient, simple, and healthy method of meat-cooking. Thinly cut slices of meat coated with olive oil, salt, and lemon juice (other spices and herbs can also be used) are spread on a ceramic plate placed on a top of a pot filled with water, then covered with another plate. Once the water boils, it heats the plates, thus creating a kind of an oven powered by the heat of boiling water. The meat prepared this way is tender, delicious, and, most importantly, very light and easily digestible. The cooking time depends on the thickness of the meat, but usually it doesn’t take more than a few minutes. Carne al piatto is best enjoyed warm, paired with salted boiled vegetables or green salads flavored with salt, pepper, vinegar, and olive oil.