The Beef & the "Dry Aged"

 

« Patience generates Richness»

 

Thanks to a professional fridge dedicated to dry aging meat,

the Chef dry ages a selection of the finest breeds of beef onsite and for a minimum of 30 days.

 

Flavour & tenderness provide pure happiness, a unique experience at La Remise!

 

1. Choose your Beef cut:

« 30 days dry Aged in house » Aberdeen Angus beef rib eye – 300 gr.......................42€

“28 days aged” Herford beef bavette – 180 gr.......................20€

“28 days aged” Simmenthal beef filet - 150 gr .......................28€ 

“60 days aged” Australian Wagyu beef Tomahawk – 1kg to share between 2 persons

+ 2 sides & 2 sauces include.......................110€                                                                   


2. Choose your Side:

Sauteed new potatoes, seaweed butter.......................5€

Hand cut triple cooked chips.......................5€

Vegetables of the day.......................5€

Creamed Savoy cabbage, beef saucisson from Mont Roc farm.......................5€

Pan-fried spinach with pine nuts and garlic....................... 5€ 


3. Choose your Sauce:

Bone marrow meat jus

Green eppercorn

Hollandaise espuma

 

Diapositive1 copie 2

 

Morgane & John look foward to welcoming you at La Remise

.

 

-  SpringHours -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.30

Closing at 2&;00 on Sundays

 

Closing days:

Monday 3rd April, Monday 1àth April, Tuesday 18th April, Wednesday 19th April & Monday 24th April

 

Make a reservation  +33 (0)4 50 34 06 96

 

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