So many breeds to discover
Our beef
Breeds chosen one at a time, bought on the hoof and dry-aged by our own hand. Our selection naturally varies with the season and with what we discover along the way.
Our selection
Breeds from many origins
Here is a glimpse of the breeds we work with. We never offer them all at once! The choice changes with the seasons and with what we discover.
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Angus
Black, polled and hardy: the Scottish classic, tender and juicy, which we almost always have in the shop.
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Aubrac
Born on the volcanic plateaux of the Massif Central, above 1,100 metres.
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IGP
Bazadaise
Deep grey, white-ringed eyes, and a town that has been feasting its fat oxen since 1283.
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Gasconne
The grey of the south-west: a fine meat, close in the grain, and very tender.
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Highland
Long horns, shaggy coat, moorland grazing: marbled beef with a remarkable flavour.
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Kyoto Miyabi
Marbling of rare fineness, a melting texture, gentle umami, bought directly from Japanese farmers.
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Local beef, Massingy and Rumilly
Massingy and Rumilly, a few kilometres from Annecy. Bought on the hoof, dry-aged for four weeks.
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Parthenaise
A very fine grain and a bright vermilion red: one of the oldest French breeds, created in 1893.
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Wagyu
Two thousand years of Japanese history, raised for us on nearly 400 hectares in Spain.
Our craft
Our visits to the farms
We select the animals on the hoof, at the farm itself, before slaughter. Over the years, through the people we have met and the trust built with them, we are able to offer you these breeds. Each one has its own story, and we will be glad to share it with you.
We then dry-age the meat ourselves, for several weeks and sometimes several months. That is where it develops all its flavour, its tenderness and its character.
Ready to taste them?
Discover our selection in the shop
Our selection varies with the season. Call in or telephone to find out what we have right now.
All our product families