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Photos : O.Rapin

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© Hotel de Ville Le Sentier
© Hôtel de Ville Le Sentier

Le Comptoir du Boeuf


Our beef is specially selected by our butcher.


Before being delivered, some of our pieces of meat are stale on bone 3 and 4 weeks to give them a tenderness and a more pronounced taste.


In our restaurant, we mainly serve ribs, rump steak, entrecote and filet.


What is stale meat?


Good mature meat starts with a good butcher! It makes it age a few days in a cold room to make it softer, juicier Netplus tasty. The beef carcass thus ages up to 4 weeks in an atmosphere between 0.5 and 2 degrees.


This maturation is reserved for a few exceptions, steak in first position.


During this process, the meat dries slowly and loses all useless moisture, the fibers stiffen, the fat hardens and a protective rind is obtained. This allows the meat to not shrink when cooked, and its fat goes to melt in the muscle, which gives an extremely tender and melting meat.


Discover our map of the restaurant

"Le Comptoir du Boeuf"