Main courses with beef

Knife cut tartare quickly pan seared on each sides, spiced with Maille gerkins, crispy fingerling with tyme and garlic |

Spicy beef salad with Maille honey mustard |

Beef thai tartare, arugula lemon vinegar

Slow cooked beef tenderloin, caramelized onions and celery mousseline, Vichy carrots, chives, candied garlic, rosemary and thyme red wine reduction sauce

Beef flank, green beans, shallots and chives Porto butter, parsnip puree and sauce marchand de vin.

Pan seared beef flank, Sichuan pepper and terragon butter, white beans and oliv oil purée

Beef sirloin flambéed with cognac, served with a celery root purée and lemon edamame beans |

AAA flank steak, herb crust, squash and marinated onions, red wine and honey sauce.

Italian beef tartare, Parmigiano Reggiano croutons

Beef tenderloin, carrots and potatoes sticks, bearnaise sauce, sautéed mushrooms with fresh herbs

Pan seared hanger steak, sauce vierge, sautéed fingerlings potatoes, asparagus tips salad |

Sauté of rice Vermicelli, beef strips, Satay sauce with coconut milk

Beef flank in two sauces, port and green pepper, green beans, blue cheese mashed potatoes

Lightly smoked beef tartar, eggplant caviar and potato wafers |

Chili con carne with coconut milk served with saffron rice

Beef, pork and chicken marinated then grilled, gratin dauphinois, Provençale style tomatoes

Beef hanger, Kenya green beans, shallots and chives Porto butter, parsnip puree and sauce marchand de vin.

Beef hanger, with roasted fingerling potatoes, mushrooms fricassée with garlic and béarnaise sauce |

Beef Hanger Steak, shallot jam with red wine, port wine and balsamic vinegar Maille, fried oyster mushrooms and green asparagus

Beef hanger steak, cherry tomatoes and roasted pine nuts, mashed potatoes with truffle oil |