Main courses with beef

Beef flank with fresh thyme, rosted garlic sauce, arugula salad and parmesan dressing

Roast beef, with pepper sauce, market vegetable gratin

Beef filet mignon, green peas à la Française, smoked paprika and Espelette chili butter |

Beef filet mignon, foie gras sauce, crispy fingerling potatoes and roasted cippolini onions |

Pan seared beef flank, Sichuan pepper and tarragon butter, white bean and olive oil purée

Knife cut tartare quickly pan seared on each sides, spiced with Maille gerkins, crispy fingerling with tyme and garlic |

Beef flank skewers, summer vegetables, tyme and sea salt |

Beef filet mignon sandwich, cherry tomatoes relish and old style mustard mayo.

Spicy beef salad with Maille honey mustard |

Beef Flank Steak, shallot jam with red wine, port wine and balsamic vinegar Maille, fried oyster mushrooms and green asparagus

Beef thai tartare, arugula lemon vinegar

Slow cooked beef tenderloin, caramelized onions and celery mousseline, Vichy carrots, chives, candied garlic, rosemary and thyme red wine reduction sauce

Beef flank, green beans, shallots and chives Porto butter, parsnip puree and sauce marchand de vin.

Pan seared beef flank, Sichuan pepper and terragon butter, white beans and oliv oil purée

Beef sirloin flambéed with cognac, served with a celery root purée and lemon edamame beans |

AAA flank steak, herb crust, squash and marinated onions, red wine and honey sauce.

Italian beef tartare, Parmigiano Reggiano croutons

Beef tenderloin, carrots and potatoes sticks, bearnaise sauce, sautéed mushrooms with fresh herbs

Pan seared hanger steak, sauce vierge, sautéed fingerlings potatoes, asparagus tips salad |

Sauté of rice Vermicelli, beef strips, Satay sauce with coconut milk