Le Taillevent honors the Joshu Wagyu

Wagyu beef is anexcellent meat, renowned for its high quality, its great finesse, its wide range of flavors and its incomparable tenderness. Originally from Japan, Wagyu beef can be tasted in a few Parisian restaurants, and for a few days only, at the Taillevent, the famous 2-star restaurant not far from the Place de l'Etoile, through a short-lived menu offered until the beginning of March.

For the occasion, Chef Giuliano Sperandio has chosen to honor, in collaboration with the Gunma prefecture, the Joshu Wagyu, a beef from the Gunma region, located in the center-north of Japan. This prefecture is known for its favorable sunshine conditions, with slopes ranging from 10 to 1400 meters. These conditions are also favorable to the oxen, since they can drink with the spring water of the region, with a high mineral content.

The first Japanese Wagyu to be exported to the European Union in 2014, Joshu Wagyu is subject to very strict standards, from production, to the monitoring of carefully registered cattle, to slaughter and traceability. Throughout their lives, the cattle are raised using welfare-friendly breeding techniques: they are carefully raised for a long period of time, from 28 to 32 months, and fed a rich mixture of corn, barley, bran and locally produced rice straw.

All of these rather drastic measures give all parts of these cattle - noble and lean parts alike - a unique flavor, a high marbled fat content and indeed a fine texture and extremely tender flesh. Chef Giuliano Sperandio has chosen to prepare this exceptional meat in two ways at Le Taillevent.

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Gourmets and aesthetes of all kinds will be able to discover the Joshu Wagyu in its simplest form, simply wrapped around a crunchy breadstick and accompanied by a caper condiment that energizes the whole and contrasts with the fat of the meat. Then it's time to work on the Wagyu, with a nice piece of grilled Joshu Wagyu, accompanied by acelery root and truffle condiment.

It is sometimes in simplicity that the most beautiful dishes are revealed. Two creations to be discovered only until the beginning of March at Le Taillevent!