Le Beefbar is the place to be for meat lovers. Kobe beef from Japan, Black Angus from the United States and Argentina, Wagyu beef from Australia… On the menu, you will discover the best meats of the world are displayed and savoured in the rules of art.
A culinary experience, the Beefbar offers its clientele a “street food” cuisine that breaks the classic codes of the steakhouse as we know it. Specialties to share, casseroles, risotto, pasta, salads, a balanced and tempting children’s menu, and a superb wine cellar: on the seventh floor of Le Coucou, where excellence can be savoured in a relaxed atmosphere.
For the first opening of his concept in the mountains, Riccardo Giraudi has created a customized menu. You will find authentic mountain dishes: Pot-au-feu, Fondue au Mont d’Or, Black Cod au Génépi to be devoured at lunch or dinner time.
A unique setting for the Beefbar
Perched on the 7th floor of Le Coucou, the Beefbar Méribel invites you to experience an exceptional setting for lunch or dinner; outside on a spacious terrace with an impressive view of the valley.
At noon, a well-deserved break is a must! Meet us on the restaurant’s sunny terrace. Directly accessible from the slopes, you can have lunch in peace before putting on your skis and returning to the slopes. Unless you would prefer an afternoon lounging in the sun…
In the evening, the Beefbar Méribel opens its doors and welcomes you to a warm, chic, and relaxed setting, where your eyes will be drawn to the enchanted wall of cuckoo sculptures, signed by the artist Eric Croes, chairs designed to represent Savoyard models, and the frosted glass suspensions, wink at the shape of the ice cubes.
A friendly, elegant, and refined cuisine
At the Beefbar, the best origins and cuts of meat are carefully selected to offer innovative and exclusive concepts.
Riccardo Giraudi is a pioneer in his field. The Beefbar is not simply a gourmet restaurant. His unique and vibrant cuisine combines a taste for detail with the highest quality products imported directly from Japan, Argentina, and the United States.
Riccardo Giraudi: a designer above all
Riccardo Giraudi does not define himself as a chef. From his headquarters in Monaco, the Italian-Englishman has made exceptional meats his speciality. A true artist-designer, where eating well is an art that he masters to perfection. Like an orchestra conductor, the founder of the Beefbar Meribel restaurant surrounds himself with the best chefs to create unique and customized concepts.
“I am not a chef, I create concepts”.
Riccardo is a director. For him, the Beefbar is above all a place that symbolizes the art of living. A place where recipes popularized all over the world meet the desire for detail to give birth to succulent and refined dishes.
The Beefbar Méribel’s cuisine is elegant and tasty and based on 3 main axes. The sublime street food, followed by the delicious specialities of comfort food, and finally, iconic desserts to savour and share.
The menu at Beefbar by Riccardo Giraudi blends flavours from around the world. While the best meats are available in all several forms (mini-burgers, grilled, barbecued, minced), you can also choose delicate tuna tartare on crispy rice or a selection of vegetarian dishes. A balanced children’s menu is also available for the little ones.
Reserve your table at the Beefbar
To reserve your table, send an email to the following address beefbar@lecoucoumeribel.com.
The collaboration between Le Coucou Méribel and Riccardo Giraudi does not end there. In addition to the Beefbar of Meribel, you can discover the Biancaneve (discover the menu), a restaurant entirely dedicated to Italian cuisine, which welcomes you every evening from 7pm to 10pm to enjoy the best of the boot.
Biancaneve offers new evening specialities including the famous Milanese Orrecchia d’Elefante, Polpette di Vitello, Spaghetti alla Bottarga without forgetting the Panettone French toast or the Tiramisu hazelnut and black truffle.
A restaurant worth discovering!
What is Kobe beef?
Kobe beef is a breed that originated in Japan. The unique quality of this breed of beef lies in the strong presence of fat between its muscles. However, there are other qualities that make it special. Kobe beef is particularly prized by meat lovers and is reputed to be one of the best meats in the world. It comes from a Wagyu beef (“Wa” means of Japanese origin and “Gyu” means beef), which comes from the prefecture surrounding the Japanese city of the same name.
Often placed on the same level as Russian caviar or Dom Pérignon champagne, Kobe Beef comes exclusively from the Japanese Black, one of the 4 superior breeds of Wagyu, more precisely from the Tajima breed.
Kobe Beef and Wagyu Beef, highly regulated breeding techniques
In Japanese Wagyu beef farms, the cattle are reared in the open air and are fed milk one by one until they are 7 to 10 months old. They are then fed a mixture of grass and rice straw, which contributes to the marbling and the immaculate whiteness of their fat, as well as a cereal fodder supplement. They are slaughtered at an average age of 28 to 30 months when they reach a weight of 700 to 800 kg.
What are the advantages of Kobe meat?
When the conditions are right and Kobe beef reaches maturity, its abundant marbling leaves the world’s greatest chefs speechless. The tenderness of the meat and the slightly iodized taste give it a buttery note that cannot be found anywhere else. The front parts melt in the mouth and remain soft when cooked on a low heat at a simmer for about an hour. The back parts, on the other hand, are the noble parts, as they are tender, marbled and particularly juicy when cooked in the right way.
What is Black Angus meat?
Black Angus is a breed of beef originating in the north-east of Scotland, particularly in the city of Aberdeen. Black Angus beef is a cross between the Celtic cow and the bull imported to Scotland by the Normans in the 18th century.
What is the difference between Black Angus and Angus?
Angus cattle come in two variants which differ in skin colour. There is a black and a red species. The darker colour of the cattle protects the breed from the negative effects of UV rays and provides less hardened meat. Only black cattle with at least 51% deep black skin have been approved for commercial sale by the American Angus Association. Thus, a distinction must be made between the designation “Black Angus”, which has a black coat, and “Angus” or “Red Angus”, which has the same genetic characteristics of the pure breed but without the colour requirement.
Hotel Le Coucou Méribel opened on December 14th, 2023. To learn more about us and book your stay, visit our website or contact our reservations team at reservations@lecoucoumeribel.com or by phone at au +33 (0)4 57 58 37 37.
