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An enjoyable unforgettable French experience.

A tasty and beautiful piece of beef accompanied by a fine superior Bordeaux wine. Everything in one name:


Our beef is also avalaible in:

Pure Limousin semi-wild breeding with certification all life 100% antibiotic free;

Pure Limousin with the Dutch Animal Welfare BLK ** & *** certification;

And next... last but not least: heifers crossed Blanc Bleu, raised after weaning withoud antibiotics, feeded only with OGM free and enriched in omega 3 food.

People who would like  to experience a unique moment, by adding food to culture and tradition, should taste the qualities of our meat and wine.

Bon Appétit.


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Arzak & the Nueva Cocina Vasca

Enzo Sisto 12 september 2022

The masters of Spanish gastronomy It is a question of culture to want to compare the style of chefs who have made the history of evolution in modern gastronomy.

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Pulled Veal. Why and how.

Enzo Sisto 28 augustus 2022


Thanks to the extreme tenderness of the veal, the presence of the right amount of fat and the high collagen content, the final result of pulled veal is guaranteed. Why and how? Read more.


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Enzo Sisto 11 augustus 2022

Finding that most restaurateurs in Corsica, indeed almost all, have veal on their menu was a pleasant surprise that contributed to making our holiday more enjoyable but also more intriguing. Let's find out some addresses and some dishes together.


History of Bordeaux wine

The history of Bordeaux wine spans almost 2000 years to Roman times when the first vineyards were planted. In the Middle Ages, the marriage of Henry Plantagenet and Eleanor of Aquitaine opened the Bordeaux region to the English market and eventually to the world's stage. The name Bordeaux derives from the French au bord de l'eau which means "along the waters"

and makes reference to the Gironde estuary and its tributaries, the Garonne and the Dordogne rivers which play a pivotal role in the history and success of this region...