BBQ restaurant — Paris
A Korean barbecue restaurant is recognisable by one thing: the grill is set into the table, with an extractor hood above it. You order the meat raw by weight or by portion, grill it — yourself, or with help from the staff depending on the house — cut it with scissors and wrap it in a lettuce leaf with ssamjang and garlic. The meal runs long, it is shared, and it often ends with a bowl of cold noodles or a stew. This page gathers the Paris addresses that work this way. Three things to know before booking: several set menus start from two people, the bill climbs quickly depending on the cut of beef, and you leave carrying the smell of the grill on your clothes — that is inherent to the format, not a fault of the room.