“"If you think you've had great steaks, wait until you try these from an ex-butcher" dare devotees of this "beef-lover's delight".”
– Zagat
Frommer's
"Crispy fried pigs' feet, farmhouse boudin noir (blood pudding), steak tartare, and massive cote de boeuf (rib-eye steaks) are just some of the meaty offerings at this joint." Full review
BlackBook
"William Bernet, who trained as a butcher, gets his meats from Desnoyer (supplier of regional and heirloom meats to most of the top chefs in Paris) and then personally ages them further."
Time Out
"The quality of the meat, soft and full of flavour, is top notch, and the chips – often neglected elsewhere – also stand out, set to one side in their own bowl." Full review
i
Avoid the lumpy and disappointing chocolate mousse – instead, go for the crème caramel or a lovely plum tart.
Condé Nast Traveler
"It's crowded and noisy, and reservations are hard to come by, but Le Severo rarely disappoints." Full review
Michelin Guide
0 Stars
"The quality of Severo's meat (hung in the kitchen) and charcuterie is the major attraction of this welcoming bistro run by a former butcher." Full review
Gayot
14.0
"First-rate steakhouse in the southern part of Paris." Full review
Experts' Choice Award 
Frommer's
BlackBook
Time Out
Condé Nast Traveler
Michelin Guide
Gayot
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