Maison Carne Béziers — Restaurant in Béziers

Absolutely unreal. I am a huge lover of steak, and when I found out of this place I was so excited and it did not disappoint.

They have taken the concept of "do one thing and do it well" and executed it to perfection.

We ordered 3 steaks between four of us, expecting to have leftovers from 3kg of prime rib for days. Sadly we demolished the whole thing.

Medium-rare, with a perfect crust and lovely hint of dry age funk and incredibly juicy. Up there with the nicest cote de boeuf I have tried anywhere and at a fraction of the price.

The staff were lovely, the little touches like the drawers for the cutlery and the steak knives in the table made the whole experience fantastic.

I also recommend the desserts, we had the cheesecake and the chocolate mousse which were to die for.

The house wine by the centimetre is a very good idea if you're on a budget, though if you're a wine snob you might want to order from the wine menu.

I very much enjoyed reading the reviews before hand. Especially the restaurant's sassy responses to the negative ones. When you deliver the quality and value for money that these guys do, they have every right to have that level of confidence.

Thank you for a great experience...I can't...

Omg, what a place 🤩🤤 They literally have 1 starter, 1 main which is the 1 kg T-bone steak 🥩 and they have a cheese 🧀 platter. I mean what a confidence 😍👏🏼👏🏼 The terrace is constantly full and buzzing. The service is top notch 👌🏼 there was a lady who took advantage of us not speaking French and she cut the line in front of us to talk to the boss but a couple behind us made him aware and he told the old lady off 😅 They serve wine by cm which means you get a big bottle of wine that is measured on the side and you get charged €1 by 1cm. Brilliant 😁 Absolutely loved it and would love to come back if we are around. But we do recommend...

Looks good, that's it. Good for one time, to show off or going out with the boys. It's a food factory, the concept is built around investment: dry ager, nice oven, one type of offering. Great business idea, requires no skilled labor, which shows on service. The dry ager is really a hint that is for show only. No one would dry age by slice, you'd lose too much meat, so you're not getting that 35 days funk and tenderness. Meat also not great on marbling. Sous vide and sear method would get you so much further but that's not so bling-bling. Chips are soggy, even fresh. Finally: the kitchen has a...