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........... 45 euros

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

“28 days aged” Hereford beef bavette – 200 gr ........22 euros

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

“30 days aged” Australian Wagyu Tomahalk – 1kg ............124 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

 

Diapositive1 copie 2

 

Morgane & John look foward to welcoming you at La Remise

.

 

-  Autumn hours  -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.00

 Closed on Sundays nights, Mondays and Tuesdays

 

ANNUAL CLOSING FROM SUNDAY NIGHT THE 13TH NOVEMBER TO THE MONDAY 4TH DECEMBER INCLUDED 

 

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

 

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