Rindfleisch
Japanese Beef
Merkmale von Wagyu
Der besondere Reiz von „Wagyu“
Schneideanleitung (E-Book)
Zucht und Haltung von Wagyu-Rinder
Über die Sicherheit und hohe Qualität von Wagyu (von der Aufzucht bis zum Verzehr)
Suchsystem für individuelle Identifikationsnummern
Japanische Wagyu-Rindfleischkarte von Spitzenköchen in Frankreich created3
(Nur englische Ausgabe)
Piece of wagyu, briskly grilled – raw autumnal vegetables and fruits – with Savoyard onion condiment
Japanese wagyu beef, served with garden carrots, candied in black garlic with a dulse Bourguignon sauce
Grilled Japanese wagyu steak, served with a mousseline and ravioli filled with onions in vinegar, topped with sweet onion sauce
Grilled wagyu beef, served with grilled shallots, coffee, pears, parsley oil and crispy bacon
Wagyu’s gooseneck round in salt and bee balm crust with potato, beetroot and truffle salad, topped with beef jus and mushrooms
Wagyu beef, served with honey-lacquered Jerusalem artichokes and Brussels sprouts cooked in sesame oil
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.
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.
Roasted wagyu top-round with Belleville wild thyme, served with parsnip and carrot mash and Boulangère potatoes
Wagyu beef smoked in sweet vernal grass, served with Buddha’s hand citron ravioli, carrots and clementines
Smoked Japanese wagyu in juniper, served with corn flour gnocchi in Beaufort cheese, and Mondeuse juice
Wagyu top-round roast beef, served with potato churros, pointed cabbage, and a marinière sauce
Wagyu beef tartar with Camargue oysters and caviar, a hint of tanginess with winter vegetables
Wagyu beef, iodised pistachio pulp, white vegetable stew flavoured with hay and black truffle
Seared wagyu, French toast with chestnut and celery foam, with a porcini mushrooms cream and cereal granola with grains
Smoked wagyu top-round with juniper wood, served with garden vegetables, and L’Ô de Jo dry gin jus
