LA VIANDE ET SON VIN
An enjoiable unforgettable French experience.
A tasty and beautiful piece of beef accompanied with a fine superior Bordeaux wine. Everything in one name:
People who wants to experience a unique moment, by adding food to culture and tradition have to taste the qualities of our meat and wine.
We select the most prestigious French meat, where tradition demands the products to be of supreme quality.
We have chosen to specialize in Charolaise, Limousine and Blond d’Aquitaine meat.
In France we selected the best products widely known for their excellent performance regarding these races...
Hugo Desnoyer : the butcher of the stars (chefs) says in 2013 : "...terroirs for meat? Yes of course. If you are a winemaker, you will not go cabernet in Alsace! Seriously, if you take for example a limousine in raw pure race, as the chabanaise confonlentaise or she will not be at all the same if you raise in Normandy...
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...