I — The concept
A house of beef
Here the beef is chosen before it is cooked. Black Angus and Wagyu, dry-aged then seared to the minute, served with the generosity of a family table — the platter arrives steaming, the sauce comes on the side, the fries are set down in the middle to share.
Alongside the maître d'hôtel butter and the aligot come saffron, fresh coriander and warm spices. French craft meets oriental flavours, without ever overplaying it.
- Dry-ageing
- Selected cuts, dry-aged, then worked to the gram in the kitchen.
- Black Angus & Wagyu
- Two breeds, two characters: power on one side, marbling on the other.
- East & France
- Saffron, fresh herbs, mounted sauces: a bridge between two kitchens, served on the same plate.
The craft
From the cut to the plate
The beef is selected then dry-aged before it reaches the kitchen. It is cut to order, seared to the minute, then left to rest. The rib steak is carved at your table, the sauce comes on the side, the fries go in the middle to share.
The evening
A room that stays open late
Service runs until one in the morning, seven nights a week. The light comes down, the bar stays open, the long tables fill up. It is the moment the house looks most like what it wants to be.
The place
In Plan de Campagne
Opposite the cinema, in the heart of the retail park. Free and easy parking right nearby — you come for dinner without a second thought, before or after a screening.
III — The cellar
“A great steak deserves a great wine.”
Our sommelier guides you through a cellar of more than two hundred references. This is not about lining up labels: it is about finding the glass that carries your dish further. A red with enough structure to stand up to a dry-aged rib steak. A white with enough lift to raise a wagyu carpaccio.
- 200+
- References
- 1
- Dedicated sommelier
- 01h
- Bar closing
Alcohol-free, the mocktail and fresh juice list is made with the same care — and served in the same glass.