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

.

 

-  February hours  -

Lunch from 12.00 to 14.00

Dinner from 19.00 to 21.00

 Closed on  Monday 5th February

 

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

 

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