Meat tasting at BEEF
It’s been a long time… too long since we returned to the BEEF restaurant at the top of Rue Adrien-Lachenal. At the helm of the dining room, in the absence of the two owners Bruno Josserand and Lionel Christen, Margot Bailly Maître radiates naturalness and spontaneity. With its butcher’s block tables, the establishment attracts all lovers of top-quality meat from the best breeders. Under the sympathetic guidance of the dining room manager and after tasting Josper oven-roasted carrots escorted by a few touches of straciatella, we opt for a tasting of two distinct cuts of beef. On the left, Wagyu rump steak and on the right, Stone Axe Wagyu chuck from Darling Downs in Australia. All served with creamy polenta and spinach. What else?
