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New York restaurant in Paris offering a menu of meats, a burger or a tartar with a knife.
Address for viandards! Beef Coast Black Angus USA, Australian Tomahawk Black Angus, interlaced drift born Bavaria: à la carte, the choice of meat is exceptional. For the rest, we cannot do anything simpler: a unique menu consisting of an entrance, a dish and a dessert. The main dish? An aloyau or Chuck Flap (loose beef) from Black Angus, a Spanish Drye Adges beef in burger or knife tartare. The sauce is added, besetaise, BBQ, fungi, green pepper or Ambert bitch, finally the topping: mashed, fried, potatoes or corn ears, and the tower is played! All in a New York restaurant atmosphere.
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