François Mailhes

"The secret of the steak is the impressive amount of butter, as we have seen, but also its quality. Butter from Etrez (PDO of Bresse), but also the final blow of technique which consists of watering the top of the steak with spoonfuls of hot butter, to refine the cooking. The final glaze in painting. Let us not forget the meat either: from the topside matured 27 days, tender, tasty."

Roma Cotek

"It's not light but it's good. The supplier is directly the butcher next door. We tasted a top, very tender slice of Charolais."