牛肉
Japanese Beef
由頂級法國廚師烹製的和牛牛肉菜單
(僅有英文版)
![Wagyu rumpsteak, candied griselle shallots, lemon,coriander, chard, black garlic sauce, pomelo.Lightly grilled carpaccio, pistachios, horseradish, comtécheese, capers, olives, anchovies.](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_03_.jpg)
Wagyu rumpsteak, candied griselle shallots, lemon,coriander, chard, black garlic sauce, pomelo.Lightly grilled carpaccio, pistachios, horseradish, comtécheese, capers, olives, anchovies.
![Wagyu beef sirloin, a few pieces marinated in salt on a thin shortbread with red onions - the piece is simply sautéed golden, a simple taggiasca juice with black olives and a frothy milk with parmesan.](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_06.jpg)
Wagyu beef sirloin, a few pieces marinated in salt on a thin shortbread with red onions – the piece is simply sautéed golden, a simple taggiasca juice with black olives and a frothy milk with parmesan.
![Roasted Wagyu rib loin in Aomori black garlic powder and anchovies, mousseline and handmade burrata skin in balsamic tradition, sauté of black truffle in Shabu Shabu broth style.](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_09.jpg)
Roasted Wagyu rib loin in Aomori black garlic powder and anchovies, mousseline and handmade burrata skin in balsamic tradition, sauté of black truffle in Shabu Shabu broth style.
![Wagyu in 2 preparations:- Ronce N°2 Oyster tartare in fine cucumber jelly - Vegetable broth, black garlic and horseradish](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_10.jpg)
Wagyu in 2 preparations:- Ronce N°2 Oyster tartare in fine cucumber jelly – Vegetable broth, black garlic and horseradish
![Wagyu topside like a tartare, beaufort crumble, basted in langoustine juice and cauliflower sauce.](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_12.jpg)
Wagyu topside like a tartare, beaufort crumble, basted in langoustine juice and cauliflower sauce.
![Wagyu beef rib steak in thick pieces, marrow custard and shallot sauce, winter garden vegetables, reduction of Porto with foie gras and truffles.](https://jlec-pr.jp/wp-content/uploads/2020/02/beef-french-recipe_14.jpg)
Wagyu beef rib steak in thick pieces, marrow custard and shallot sauce, winter garden vegetables, reduction of Porto with foie gras and truffles.