Dry-aging is a method of maturing meat on bone that gives it an intense tenderness and flavour. This process, which lasts several months, is entirely carried out by us in our restaurant.
We only select the finest pieces of beef and mature them with daily monitoring.
Indeed, the result is optimal only if the temperature and humidity of the process are perfectly controlled.
We then serve you the result of our work.
Selection of the best beef parts
Daily monitoring of maturing process on site
Result of our work. Ready to serve