Danilo and his team have handpicked the finest beef breeds for your BBQ. Xavier has prepared a mouthwatering chimichurri sauce and foil-wrapped potatoes to complement your meal.
AUBRAC
Traditionally bred for field work, Aubrac is undoubtedly one of the best ancient French breeds today. Raised on the wild pastures of Aveyron and Lozère, Aubrac cattle produce exceptional meat.
ABERDEEN ANGUS
Originating from the Aberdeen region in Scotland, Angus is a robust breed that freely grazes in the rugged climate of northeastern Scotland's vast prairies. With its natural marbling, Angus beef boasts a distinctive flavor with floral and herbaceous notes.
SIMMENTAL
Raised in the Bernese Alps and Bavaria, Simmental cattle graze at high altitudes throughout the summer, producing the finest alpine milk and tender, marbled meat.
DRY AGED
By enzymatic action and controlled dehydration, the best cuts of beef are matured to perfection, revealing exquisite flavors and optimal tenderness. Danilo and his team age the finest Simmental ribs for 6 to 10 weeks. Reserve these exceptional cuts for a truly memorable dining experience.
