Bovino
Japanese Beef
Caraterísticas do Wagyu
Atrativos do Wagyu (Vídeo, panfleto)
Guia de corte do Wagyu (Livro digital)
Criação do Wagyu (Vídeo)
Sobre a segurança e a alta qualidade do Wagyu (do pecuarista até a mesa do consumidor)
Número de identificação individual PESQUISA
Menu em torno da carne Wagyu japonesa composta por grandes chefs da França2
(Somente em inglês)

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

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

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

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

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

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

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