Samgyeopsal — Paris

You cut it with scissors, dip it in sesame salt, and wrap it in a lettuce leaf with grilled garlic, ssamjang and sometimes a piece of kimchi that has been on the grill alongside it. It is the most widely eaten barbecue cut in Korea, and in Paris it is almost always the entry point to a grill menu. Only the addresses that name it as a speciality are listed here. Two things to check before booking: the type of grill, charcoal or electric, and whether there is proper extraction above the table. Allow plenty of time — a samgyeopsal dinner does not finish in forty minutes.