Where is the “best” Boeuf Bourguignon in Paris?

I have tried boeuf bourguignon all over Paris. Where have I had it: Au Bourgouignon du Marais, Cafe des Musees, Chez Rene, Les Philosophes, Josephine Chez Dumonet, Chez Fernand Christine, Papy Aux Fourneaux and Cafe Varenne and a few others that I have forgotten and a great place in the 14th that is no longer around. The three good ones were at Josephine Chez Dumonet, Papy Aux Fourneaux. and Cafe de Varenne. The other places were all okay (not good, just okay) except for Cafe des Musees which was terrible. I gave up on the dish after I realized that I had been spoiled by the boeuf bourguignon that a friend's 80ish year old mother serves us when we go to her house.

Our favorite in Paris is at Le P'tit Troquet. Reservations are highly suggested.

hands down Chez Dumonet Josephine -- and bonus, their Grand Marnier Souffle is IMHO the world's best dessert (and I like chocolate -- but this GM Souffle is fabulous -- you CAN share one if you like but they are also fine as single giant servings). The Boeuf is rich and succulent. You can order a half order which is two big chunks, plus mushrooms, rich sauce and of course noodles to put it on. Half is plenty for most people. My son used to have me get the full order so he and my husband could order other things but also share in the BB.

I have had this dish at several Paris restaurants including some that specialize and it was absolutely the best. Reserve a couple of weeks ahead; it does book up.

At Cafe Varenne, it was delicious! And felt like a local neighborhood restaurant. The owner was so welcoming. Our hotel said we didn't need reservations, but they were busy and I suggest you make them. The owner was gracious in accommodating us in what was a very busy restaurant.

Sadly this is one dish that is best made home made by someone's mémé. I've had yet to find one in a restaurant that was worthy of praise.

D'accord, Alexander. And that depends on the relative. Hubby's meme from Marseille mad a great boeuf bourgignon, and was even better at ratatouille, anything with fish, and soupe au pistou. His aunt from Le Pegue's specialty was couscous, garlic soup, and lapin in almost any braise. The aunt from Brittany was the sweet maker, especially Far Breton and galettes and chocolate truffles. A cousin from the south of France made a great pissaladiere. And they all excelled at salads! However, no one in the family made their own bread. Why need they when their local bakers provided such excellent baguettes, batards and croissants every day?
(Now I am hungry!)

A good beef bourguignon takes the right recipe and the right ingredients, but to make it the "best", you have to add a little nostalgia and only eat it in the winter.