Meats
Bavette d'aloyau
Sirloin flank steak. Tender and classy, like a self-respecting classic.
Faux-filet
Sirloin: The little brother of our famous entrecôte!
Rognon de veau
Veal kidney.
Filet de bœuf
Fillet of beef with truffled butter. Tender to perfection!
Bavette de cochon
A pork flank steak fried on the plancha...
Magret de canard entier
Whole duck breast!
Notre entrecôte persillée
350g of pure happiness, this is our marbled entrecôte!
Demi-coquelet mariné rôti
Marinated and roasted half-cockerel: completely melting and browned.
Poitrine de cochon confite
Confit of pork belly with simmered green lentils and melting carrots.
Basse-côte simmental persillée
Warning! What a pleasure! Marbled chuck steak.
Ceps, blue cheese, tartare, pepper and beurre maître d’hôtel: make your choice (1 sauce per person).
Additional sauce: 1€
OUR RENOWNED SURF AND TURF
BECAUSE YOU REALLY NEED A SIGNATURE DISH!
Fillet of beef with truffled butter and half lobster on the same board. Now you don't have to hesitate between land and sea anymore!
Barbaque bar
Every week, Henri, our meat dealer, selects pieces of meat of impeccable quality.
Côte de bœuf
APPROXIMATELY 1KG / 2LBS
- OUR EXTRA MATURED PIECES OF BEEF -
To share only with your loved ones!
Côte de bœuf au poids xtra
Matured right in front of you, 30 days minimum.
Faux-filet sur os APPROXIMATELY 500G / 1LB
Sirloin on bone naturally marbled and matured 20 days!
T-Bone APPROXIMATELY 1,1KG / 2.4LB
Sirloin and fillet of beef on the same piece matured for 20 days.
