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:

“60 days Dry-Aged at La Remise” Aberdeen Angus beef rib eye – 300 gr........... 46 euros

“60 days Dry-aged” Charolaise Sirloin – 500 gr .........90 euros

“28 days aged” Hereford beef bavette – 200 gr ........23 euros

“28 days aged” Simmenthal beef filet - 150 gr ...........29 euros

“30 days aged” Australian Wagyu Tomahalk – 1kg ............135 euros

                                                                   


2. Choose your Side:

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

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

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

Mixed green salad.......................4€

Summer truffle 10gr...................... 6€ 


3. Choose your Sauce:

Foie gras meat jus (+2€)

Green eppercorn

Hollandaise espuma

Seaweed butter

 

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Morgane & John look foward to welcoming you at La Remise

.

 

-  Spring hours  -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.00

 

Closing days:

Tuesday 3rd April, Monday 9th April, Monday 16th April, Tuesday 17th April, Monday 23rd April, Tuesday 24th April, Monday 30th April, Tuesday 1st May, Monday 7th May, Tuesday 8th May, Sunday night 13th May, Monday 14th May, Tuesday 15th May lunch, Sunday 20th May evening, Monday 21st May evening.

 

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

 

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