Restaurant Avenches - Boeuf - Lacotel - Dry Aged - rassis sur os

Viandes

I LOVE BIDOCHE !

"Dry aged" maturation allows the finest flavors to be expressed.

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Entrecote

Entrecote

Meat selected by our artisan butcher. Ruby red color, light hazelnut taste. Matured in our showcase. Meat of character for the amateurs

Origin

Switzerland

Breed

Hérens

Côte de Boeuf

BEEF RIB

Meat selected by our artisan butcher. Ruby red color, light hazelnut taste. Matured in our showcase. Meat of character for the amateurs. Breeding Minder in Avenches

Origin

Switzerland

Breed

Limousin

Maturation

On the bone

RIBEYE STEAK

RIBEYE STEAK

Grain-fed beef from the Nebraska region, USDA Prime Beef.
Juicy and very tender meat.

Origin

USA

Breed

Greater Omaha
BLACK ANGUS

CŒUR DE FILET DE BŒUF

HEART OF BEEF TENDERLOIN

Only the heart of the tenderloin...taste and tenderness.

Origin

Australia

Race

Limousin

Maturation

Sur l'os

We look for the taste!!!

Mixed breeds, milk and meat, like the Simmental for example. These breeds of cows, offer very interesting characteristics. In addition, they help to make agriculture more profitable for the farmer.

These cows lead a first life in the open air, with grass and fodder as their main diet. Then they are placed in the cowshed to follow for 3 months a finishing diet, which will favor the marbled meats. Three to four years are necessary to obtain an animal at optimal maturity.

Cows only!

In the respect of the traditional work, the most noble quarter of meat, “the sirloin”, must be “stale on the bone” between 4 and 10 weeks in a refrigerated room at 2°C.

By a natural process of diffusion, the small points of fat present in the marbling of the meat, will diffuse the aromas in the muscle, to give it its unique flavor and its small taste of hazelnut.

A traditional process for a unique flavor!

Through a natural process, the protein chains will be broken, giving the meat an optimal tenderness. During this period, 10% of the water contained in the muscle will evaporate. The flavors will be more concentrated and less water will be returned during cooking. Don’t be afraid of dark red or even brown meat, well covered with fat!

It takes a lot of time, passion, and respect of traditions to all the links of this chain, to reach this level of quality. Take the time to taste this meat, while enjoying this moment of gastronomic happiness!

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We look for the taste!!!

Philippe Siffert

Often the product stands on its own…
Sometimes I have to put a knife to it!!!

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