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 – 200 gr.......................20€

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

                                                                   


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€

Smoked pomme purée......................5€

Summer truffle 10gr...................... 7€ 


3. Choose your Sauce:

Foie gras meat jus

Green eppercorn

Hollandaise espuma

 

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 SUNDAY 3RD DECEMBER INCLUDED 

 

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

 

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