As Camembert is for cheese, roast beef is an institution of French gastronomy, the Sunday dish around which the family gathers to share a moment of conviviality in all simplicity. You can prepare it as you like, you can serve it more or less rare, but roast beef is an essential part of the butcher’s know-how.
“It’s a hit or miss situation”, explains Romain Leboeuf. “Roast beef is in the hyper traditional while being more technical to work with than the raw prime rib we see everywhere, often with little work by the butcher.
With roast beef, you can see right away what’s wrong, if it’s badly tied, if it’s badly barded, if it’s badly cut, it’s the accumulation of little things that make for a very nice roast beef or the worst.
For the MOF, making a roast beef is the signature of the butcher.
Each gesture has its importance, the choice of the piece of course, but also how to cut it and in which direction, how to shape it to give it a form, with what to barder it, with the bardière (pork fat) or the panoufle (beef fat)?
He adapts the choice of the piece according to the taste of his customers.
To make Lafont’s roast beef, he chose the outer part of the thigh – tastier than the more neutral, common cuts.
Refined and low in calories, this piece has more chew without being hard, with an interesting juiciness and a well marked typicity. The maturation is about two months.
“Some colleagues don’t make roast beef with heel-nut because they don’t have the right selection of animals, that’s not forgivable. Ready to pay 38 euros/kg, it is not the sea to drink for a moment of exception!
Romain Leboeuf’s customers come from far and wide to discover his family roast beef!
Romain Leboeuf, a native of Cher and son of a butcher, was crowned best apprentice in France at the age of 18, and at 27 he was awarded the coveted title of Best Butcher in France.
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The simplicity of this dessert is overwhelming, yet very elaborate. It is a tribute to freshness. Like an embroiderer, Morgane Raimbaud weaves the meringue with her fine fingers like a spool of thread that she unwinds to welcome the citrus fruits, like a path that links her to her story, for the time being, that of her winning dessert at the French Dessert Championship, called Les sentiers de l’Esterel.
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