لحم بق

Piece of wagyu, briskly grilled – raw autumnal vegetables and fruits – with Savoyard onion condiment

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Japanese wagyu beef, served with garden carrots, candied in black garlic with a dulse Bourguignon sauce

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Grilled Japanese wagyu steak, served with a mousseline and ravioli filled with onions in vinegar, topped with sweet onion sauce

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Wagyu beef, served with roasted mushrooms and roasted hazelnut pulp

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Grilled wagyu beef, served with grilled shallots, coffee, pears, parsley oil and crispy bacon

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Wagyu’s gooseneck round in salt and bee balm crust with potato, beetroot and truffle salad, topped with beef jus and mushrooms

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Wagyu beef, served with honey-lacquered Jerusalem artichokes and Brussels sprouts cooked in sesame oil

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Rosemary-smoked double-sided top-round, served with vegetables from Val de Saône fried in wagyu fat, and sour Créme de Bresse with red onion.

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Japanese wagyu beef top round as a “carpaccio”, served with natsu komachi turnips in vinaigrette with a virgin oil flavoured with Burgundy saffron, and cow’s milk Tomme from Blanot, and piquant herbs.

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Roasted gooseneck with smoked malt grains, coloured carrots, hop powder, spent grain jus

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Roasted wagyu top-round with Belleville wild thyme, served with parsnip and carrot mash and Boulangère potatoes

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Wagyu, with a caramelised celery root broth

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Wagyu round cut rolled and roasted in celery

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Wagyu beef smoked in sweet vernal grass, served with Buddha’s hand citron ravioli, carrots and clementines

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Sukiyaki don

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Smoked Japanese wagyu in juniper, served with corn flour gnocchi in Beaufort cheese, and Mondeuse juice

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Wagyu top-round roast beef, served with potato churros, pointed cabbage, and a marinière sauce

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Wagyu beef tartar with Camargue oysters and caviar, a hint of tanginess with winter vegetables

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Wagyu beef, iodised pistachio pulp, white vegetable stew flavoured with hay and black truffle

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Seared wagyu, French toast with chestnut and celery foam, with a porcini mushrooms cream and cereal granola with grains

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Smoked wagyu top-round with juniper wood, served with garden vegetables, and L’Ô de Jo dry gin jus

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Lorraine potée

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Wagyu beef bao served with gyosho, sardines, celery and broth

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Wagyu roast beef, served with seasonal mushroom risotto, and port sauce

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