Grill Restaurant in Paris

For Fernando and Julien meat is like wine and breeds are like the variety of grape.

There is no point hunting for the best meat in the world, it doesn't exist. The best wine in the world? That doesn't exist either.

Each terroir* imparts its colour, its aroma, its subtlety to the meat, in the same way that it does to wine.

Come and discover our beef which originates from around the world:

- France (Charolais)
- Argentina (Angus or Hereford)
- United States of America (Black Angus)
- New Zealand (Japanese Wagyu)

All our beef is charcoal-grilled and so has a unique flavour.

Did you know that beef should be matured for approximately 21 days?

After slaughtering, beef should be matured (or "hung") in a ventilated fridge. This traditional practice greatly improves the quality of the meat by intensifying the flavour and making it tender.
Many other products such as cured Iberian hams, cheese and obviously wine (as well as caviar…) also undergo a maturing process.

Did you know that beef should be marbled? (The term given to the fine strands or flecks of fat distributed throughout a good piece of beef).

This intramuscular fat enhances the flavour of the meat and also increases its tenderness.
Japanese Wagyu beef is the ultimate in marbled meat (selling for up to $400 per kilo in Japan).
According to a study carried out by the University of Pennsylvania (USA), the consumption of Wagyu beef allows enthusiasts to reduce their intake of cholesterol thanks to its high ratio of mono-unsaturated to saturated fat.

The great Bernard Loiseau, a famous Michelin starred Chef who came from Saulieu in Burgundy asserted: "It is the fat which nourishes the meat, and which makes it tender, juicy and flavoursome. Meat must be hung, and have at least three weeks of maturation".

* Terroir is a French term which describes the effect of a combination of factors, such as climate and environment on the final flavour of a food or drink.