Maison Carne

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Here it’s “one dish”: the one-kilo prime rib, matured, massaged with olive oil and cooked through at a low temperature. With a slice of homemade pâté and dessert, the wine is paid for “by the centimetre”…. An address for high-flying carnivores!

At Chez Baudoin, it’s “plat unique”: the one-kilo prime rib, matured, massaged with olive oil and cooked through, at low temperature. With a slice of homemade pâté and dessert, the wine is paid for “by the centimetre”…. An address for high-flying carnivores!

Lingue parlate : Francese

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