Does Anyone Know of Any Paris Restaurants That Use the Sous Vide Method for Beef?

Just to understand, are you wishing to go to restaurants cooking beef by sous vide, or wanting to avoid them?Sous vide is such a precise technique that a restaurant can cook the meat to just about the exact degree that the dinner prefers, so its could be blood-rare or well done, and it should achieve that point that throughout the cut.
But you know that already!!

I'm just venturing a wild guess here but I imagine many, many restaurants In Paris and all over the world, by now, would use this technique for beef and other protein.

If he needs only to avoid rare beef, that should be extremely easy. He could just order his beef well done, bien cuit.

ekscrunchy, yes, I would like to know of restaurants in Paris that employ the sous vide method for cooking meats such as beef and lamb so that my husband can safely enjoy rare/medium rare lamb and beef. He wouldn't enjoy those meats well done or even medium. He cooks sous vide here at home.

The dangers of getting meat overcooked in France are almost nonexistent. Normally, meat is cooked saignant or rare, and bleu is always a serious option. Some restaurants refuse to cook any steak more than a point or med rare. I know of several restaurants, le Servo for example, that has asked patrons to leave if they insist on ordering steaks well done.

I have friends who use the sous vide method often and it yields excellent results. However, you should have no problem, at any French restaurant, ordering and receiving meat cooked rare.

From reading Lindy's post, it appears that her husband - who prefers rare beef - is unable to eat rare beef due to his autoimmune condition unless the beef is cooked using the sous-vide method.

So I think we need to turn back to her original question in order to provide her with a helpful answer.

I asked my son about this because he uses sous vide and he explained that the temperature used in sous vide pasturizes the meat, making it safe to eat even rare for the OP's husband.

Lindy, I understand your dilemma, but I think you will probably have to check with restaurants on an individual basis. It might be worth learning a few phrases explaining what you want in French so that you can ask.

That said, I did read something on David Lebovitz's blog (he is an American chef/author who lives in Paris) that talked about a Paris restaurant that sous vides eggs. It might be worth while checking with them. If they sous vide eggs then maybe they sous vide beef. Here is a link to the article: https://www.davidlebovitz.com/le-richer-paris-restaurant-dining/

Kim, you are exactly right!
Liz, thank you for checking with your son! How thoughtful. I thought that since sous vide is a French cooking method, maybe there would be some "press" about it with the restaurants, but alas. . .
Mardee, love David Lebovitz. I'm going to try to contact him directly as I have before. He does respond. It's just that since I've not been on Facebook since November, it might be a bit more difficult.

Lindy, I follow him on Substack and that might be a good way to contact him.

Thanks Mardee. I'll try that.

I just realized I've been using sous vide as a verb. Probably not correct. :-)

Mardee, no grammar police from me! Thanks for all your help!