Clover Grill

The food at Clover Grill represents Jean-François Piège's deep dive into fire-based cooking, where exceptional ingredients meet elemental cooking techniques. Working alongside chef Shinya Usami, Piège has created a menu that celebrates the pure, unadulterated flavors of premium meat cooked over open flames.

The foundation of the menu is an impressive selection of aged meats sourced from Europe's finest producers. Baltic Black cattle, known for their marbling and rich flavor, share the menu with Bavarian beef, Blonde d'Aquitaine from southwestern France, and Black Angus from Texas. Each cut is carefully selected and aged to develop complex flavors and tender texture, then cooked over charcoal or on the rotisserie to achieve the perfect balance of char and juiciness.

Signature dishes include the prime rib, a showstopping cut that exemplifies the kitchen's mastery of fire and timing, and the Angus flank steak, which showcases the quality of the beef with minimal intervention. The côte and entrecôte are cooked to your preferred doneness, while the bone marrow adds luxurious richness to any meal. For burger enthusiasts, the house creation blends three exceptional beef varieties—Salers, Angus, and Baltic—into what might be Paris's most sophisticated burger.

The luxurious fondue bourguignonne, priced at €80 per person, elevates the classic Swiss dish into a fine dining experience, allowing you to cook premium beef pieces in hot oil at your table. This interactive element adds a playful dimension to the serious business of meat appreciation.

While meat dominates the menu, the kitchen demonstrates versatility with dishes like carbonara de calamars, where squid receives the same careful fire treatment as the beef. Accompaniments are thoughtfully crafted, with house-made sauces—pepper, béarnaise, and Roquefort—enhancing rather than masking the meat's natural flavors. The crispy frites and silky potato mousseline provide textural contrast, while the romaine heart salad with blue cheese offers a refreshing counterpoint to the rich grilled offerings.

Dessert maintains the indulgent spirit with churros served alongside dark chocolate sauce and vanilla ice cream—a sweet ending that echoes the restaurant's commitment to comfort and pleasure. Every dish reflects Piège's philosophy: start with exceptional ingredients, apply precise technique, and let the fire work its ancient magic.