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Limousin beef _- the house speciality
Limousin beef
Since1998 we have been working with enthusiastic farmers and breeders from this areas well as with Hughes Burgalières, a butcher at the abattoir, so that we can give you the chance to discover the flavour of french meat as it used to be.
"La Pelaude"
Limousin beef produced by GIE La Ferme Rouge ( an economic partnership)
Meat characteristic of the area. i.e. the work of local farmers and breeders
The knowledge and experience of the Burgalières butchers
The culinery skills of our chef Jules.
Quality direct from the "pitchfork to the dinner fork"
Usually, at a restaurant, you would get a piece of beef weighing 250gm for about 20€
Here, we charge for a rib of beef or an entrecote Pelaude by weight. Enjoy it by yoursel or share!
Rib of beef for 2 or 3 persons 51€ a kilo
Entrecote for 1,2 or 3 persons 46€ a kilo
For example 1kg of entrecote shared beteen 2 is 22€ a head, between 3 is 14.70€ a head
La papillote pelaude 15€
(chopped beef steak in a nest of filo pastry served with a wild mushroom cream sauce)
La papillote pelaude with cep mushrooms 17€
Le gratin pelaud (potatoes, beef, duck breast, cream) 17€ 15€
La tartare pelaud, cut with a knife - not minced (about 300gm) 20€
Fillet of beef about 200gm 28€
about 350gm 47€ 41€
