EXCELLENCY MEATS
Since the opening, the chef’s challenge is to sublime exceptional meats. The Kobe beef – famous Japanese meat known for its unique tenderness and its strict raising conditions – forged the identity (and still reinforces its reputation) of the restaurant and became the signature dish of Les Tantes Jeanne
Alongside, the Chef proposes Kagoshima beef, Australian Wagyu and a wide variety of matured beefs: Galicia, Black Angus, Limousine, Normand, Aubrac…
For Octave, exceptional meats deserve to be served with wonderful products such as seasonal vegetables, but also noble and rare ingredients like the wild char, truffle, caviar, Iranian black lime, terebinth and many more.
THE KOBE BEEF
« Fine and rare delicacy, unique tenderness, the Kobe beef is probably one of the best meats in the whole world. »
The Kobe beef is the result of the genetic cross of the Tajima-gyu and the Holstein. This bovine race is raised in the Japanese prefecture of Hyogo, facing the sea, under very strict, ancestral and traditional breeding conditions.The beasts are feed with milk and grass for seven months, then only of few of them (the most promising ones) are chosen to start the “Kobe beef” breeding.
Feed with rice-based ingredients and beer for two years, the beasts are cautiously taken care of. To reduce thir stress, they receive hand massages with straw soaked in sake daily and listen to classic music.
Those rituals able the flesh to be extremely relaxed and naturally fat. The result? An ultra-marbled and incredibly tender meat, with unique flavors. Those characteristics make the Kobe beef the best meat in the world, with unrivaled quality.
But be careful, Kobe beef is often mistaken for Wagyu beef (all the Japanese bovine races). The Kobe beef, compared to the Wagyu, is highly superior in terms of flavors and tenderness.
The Kobe beef is a rare delicacy in Europe due to a very limited and controlled exportation towards the continent. Only 20% of the breeding are destined to exportation, giving a total of 20 beasts per month for the whole Europe.
In Paris, you can count the number of restaurants that serve authentic Kobe beef, including Les Tantes Jeanne.
In filet or in rib-steak, our chef sublimes the Kobe beef simply with altering its natural flavors and serves this delicate dish with seasonal vegetables and a homemade smoked purée.
MATURED MEATS
What is maturation?
The maturation is a classical process that consists in preserving the meat in a cold cellar during a certain amount of time (from 15 to 70 days) – depends of the race – to obtain a certain degree of tenderness and to develop its natural flavors.
At Les Tantes Jeanne, matured meats have been founding the identity and the reputation of the restaurant since the opening. The cold cellar is exposed at the entrance of the establishment and our meats are proudly exhibited to all the guests.
To assure the good maturation of the meat, the cold cellar works along a process of sequential ventilation and humidification. During this process, a natural crust appears to protect the flesh from dryness and bacteria. The water inside the flesh evaporates and the natural enzymes able the meat to age nicely.
The Limousine, the Galicia and the Normand are three bovine races that are best suited for maturation because of their nicely marbled flesh and their natural assets. The Black Angus and the Australian Wagyu are other races that mature finely: with their strong aromas and flavors, there are very appreciated meats
