Meat experience at the Beef Lodge
Le Beef Lodge
The Lodge Park, with its trendy and cosy atmosphere, looks like a chic Nordic refuge and houses an exceptional steak house. So let yourself be transported to this elegant lodge at the end of the world to savour rare meats, matured and cooked according to the rules of the art.
In this refined place adorned with wood and warm hangings, enhanced with trophies and skins, we detail, as one would leaf through a travel diary, the map and the butcher's stall which present only exceptional meats. To be more precise? Meat selected from the best farms in the world by Olivier Metzger, butcher (based in Neuilly and Rungis) for four generations and who supplies the finest French tables with his brother Franck, including the Beef Lodge. The meats are then cooked by a passionate chef, Christophe Côte (a predestined name, it seems), then presented and advised by the "bouchelier" (meat adviser) Romain Massiera, who is also in charge of the Beef Lodge.
At Heart
As Olivier Metzger explains: "Exceptional meat is an animal that is well treated, well raised and well slaughtered. It must have three main qualities: tenderness, 'juiciness', with a beautiful red colour, and a good marbling (editor's note: fat microorganisms) to be melting. "And if each terroir has its own specificity, which varies according to the climate, the breed and the food of the animals, in this luxury steak house, the meats selected and matured here are selected above all for their qualities. No specific breed on the menu therefore, as Chef Christophe Cote points out, but exceptional animals. "The breed doesn't have much to do with it, I prefer to work on a product that has been selected by the butcher, then we work with breeders and slaughterhouses. "Moreover, he sometimes even accompanies Olivier Metzger to the breeders' premises or joins him at Rungis, just to see the animals or follow the maturing process. Even if the cutting and cooking work is just as essential. "Christophe is a real meat expert, he has an extraordinary love of the product, like the Sibuet family, who have a real education and an incredible love of products", says Olivier Metzger. So much so that the chef and his teams have followed training courses at the École Nationale Supérieure des Métiers de la Viande with Olivier Metzger and also work at a school in Groisy, in Haute-Savoie, where they teach students how to cut meat in the catering trade.
100 Rue d'Arly
74120 Megève - FR
Tel: +33 4 50 93 05 03
Mail: contact@lodgepark.com
With full teeth
On the palate, we savour without moderation ultra-melting, candied meats. A rare selection to be chosen à la carte or on the bouchelier's stall who presents his raw meats to customers on a wooden tray before cutting them up in front of them and detailing their subtleties, according to their origins and maturing.
You can absolutely taste, even without hunger, the beef Picanha, served with a subtle béarnaise. We work a lot with side sauces," continues the chef, "such as béarnaise, with pepper and red wine, sweet and sour sauces, sweet and spicy sauces, or a Texan tomato-based sauce. "Without forgetting the maître d'hôtel butter for the entrecote. Among other specialties? The Beef Tomahawk, marinated and flambéed with Jack Daniel's Honey, the T-Bone, perfect with a lightly vinegar sauce, the L-Bone and of course the prime rib... So many rare meats melting at will, tender, juicy with that irresistible smoky taste. Let's eat!
Cooking Secret
"I've always liked to work with raw meat, but I also like to cook it," says the chef. What's special about the Beef Lodge? Meat grilled in the Argentinean oven, a charcoal oven locked at 250°C, which brings that special taste of American barbecue and in which the meat cooks slowly, while remaining very tender. "This charcoal cooking brings a smoky taste. A light crust forms around the meat, allowing it to cook for a long time while preserving its tenderness. The meat is lightly seared, as it is cooked slowly so as not to rush it," he explains. He also prepares smoked meats, with different types of wood, but also marinated, as well as long cooking at low temperatures, with meats cooked for some 70 hours under vacuum before being put in the Argentinean oven.
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