Steak of classic French cuisine. Selected premium beef. Wet aging, which lasts 14 days, softens muscle fibers, as well as distinguishes the steak to taste from others. It does not need additional marinating, because it has its own rich flavor. The ideal thickness of meat allows you to cook it with any roast.
Raw Entrecote Wet Aged steak
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Raw Dry-Aged T-bone steak
T-Bon Steak is a large steak divided in half by a T-shaped bone. This steak combines the tenderness of fillet mignon and the rich meaty flavor of juicy streploin.
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Rack of raw lamb
Rack of lamb is a first-class part of lamb, which produces very appetizing, tasty and very tender dishes.
Adjika
Based on tomatoes, smoked peppers with hot chilli and garlic.
Mustard-honey
The combination of honey and a variety of strong and Dijon mustard, lemon juice will add sourness. Harmoniously combines spicy, sour, sweet and burning taste.