Le Ricochet offers you exceptional meats to taste thanks to its maturing cellar.

The main purpose of the maturing cellar is to mature and tenderize meat at the right temperature. The process is the same as the wine aging technique with a professional wine cellar. The meat can stay inside the cellar between 20 and 90 days.‍

"The longer the curing time, the better the nature of the meat will be and it will taste better at the end of the curing process."

Let yourself be tempted by this exceptional dish accompanied by various garnishes and homemade sauces.

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