Daging sapi

Barbecued Wagyu sirloin / Pontoise cabbage / celery / Shungiku

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Wagyu Beef sirloin, Mushroom Duxelles with Soya, Parisian fried potatoes and Choron Sauce

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Wagyu beef cooked in a full-bodied consommé, raw and cooked vegetables

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Wagyu shoulder, smoked Loire eel and Saumur mushrooms

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Grilled wagyu, thinly sliced, winter vegetables, orange condiment and pearl beetroot broth with celery oil

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Wagyu rump steak in a Mélilot crust, chard gratin with beef broth and truffle Red wine sauce with Vietnamese pepper

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Chuck Pot au Phô, potato and celery gnocchi Condiment: Daikon, horseradish, old style mustard with smoked “Gomasio” salt, black garlic and celery

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Piece of roast beef with coconut, spicy semolina with currants, aubergine jam and cumin lace

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Wagyu with smoked Guérande fleur de sel and Mondolkiri pepper, salsify with black truffle

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Sweet potato spaghetti/ shiitake mushrooms & Wagyu rib steak

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Grilled Wagyu sirloin, pot roast vegetables with fleur de sel, beef broth with coconut / Alsatian horseradish

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Wagyu pot-au-feu, porcini mushrooms, brûléed sea urchin, Tokyo turnip

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Rib steak cannelloni, roasted squash and porcini mushrooms, dauphine potatoes, smoked tender Wagyu rump steak, black garlic crumble

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Barbecue wagyu, smoked eel, preserved lemon verderelli, sweet potato

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Grilled Beef Chuck with Binchotan, Collagen Sauce

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DANS L’ESPRIT D’UN BŒUF / CARROTS Pan-sautéed sirloin, chuck steak confit ravioli in a clear-broth Creamy carrots, Nyon olives and celery with the jus as a sauce

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Wagyu Beef brisket, Bourgeois Style

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Wagyu rump steak tartare seasoned with special oysters Gillardeau N 2, old style mustard sorbet

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Wagyu beef lollipop with raw and cooked oyster tartar, beetroot gel

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Wagyu beef, sweet and sour prunes Parsley root, coffee, hazelnut

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