Wild Table : Le Beef Lodge

Then the meat is matured and prepared with just as much attention by the chef who worksin front of the guests, behind the window of his new glazed kitchen. “Cookingin the Argentine oven brings a slightly smoky flavour”, explains Christophe Cote. “We cook the meat gently for a few minutes in the oven and then let itrest at a lower temperature before searing it slightly before serving. Thisproduces a very tender, soft meat”. Add to this the perfectly seasoned andspiced preparations and marinades and the wise advice of the butcher whopresents his selection on his butcher's block, and the result ismelt-in-your-mouth confit-like, tender and juicy pieces, with notes of driedfruit such as hazelnut, raw or cured ham or foie gras.

Must-eatsinclude a picanha skewer flambéed with whisky, the L-bone and the T-bone,specialities of the house with the beef Tomahawk and, a new addition to themenu this winter, the matured fillet of beef on the bone and the grilled rib ofbeef. Not to mention the home-made fries and mashed potatoes, truffled forhardcore gourmets, or just an oozing mac and cheese. Those who do not want beefcan comfort themselves with a fillet of bass à la plancha or a tasty Bressechicken roasted in its jus.

Discover the interview with chef Christophe Cote by YONDER