Steak-on-the-Stone: when the stone reveals the greatest meats in the world
At Au Repos des Chasseurs, our Carnot room transforms every evening into a gourmet theater where the lava stone serves as the stage. Four exceptional meats—sourced from the four corners of the globe—express their character with an authenticity that no kitchen cooking can match. A sensory journey that begins long before the first bite.
The concept is as simple as it is spectacular: a lava stone heated to high temperatures is brought to your table, and you control the cooking of your steak, bite by bite. No intermediaries, no loss of juices, no stress: just you, the mineral heat of the stone, and meat of a quality that no longer needs to hide behind a sauce. But for this experience to live up to its promises, the raw material must also be up to par. It is precisely around this requirement that we have built our Steak-on-the-Stone menu in a specially ventilated space for this purpose.
We offer you four selections, each from a distinct terroir, each carrying its own identity. From the Argentine pampas to the lush pastures of Ireland, from Australian ranches to the certified meadows of Uruguay, these meats tell stories of soil, climate, and ancestral know-how. Let us introduce them to you.
The Argentine Cut « Urien-Loza »: the nobility of the pampas
The reputation of Argentine beef is well established. For centuries, gauchos have raised their herds outdoors on the vast expanses of the Pampa, a natural grassland whose floral richness gives the meats an unparalleled aromatic depth. The sirloin we offer is from Urien-Loza, one of the leading names in premium beef export from Buenos Aires. This selection guarantees impeccable traceability and strict adherence to the standards of traditional extensive farming.
The strip loin — or contrefilet — is a cut taken from the sirloin, running along the spine. Its characteristic: a firm yet generous texture, with a tight grain that releases long, meaty flavors during cooking. The thin layer of peripheral fat that surrounds it plays an essential role on the grill: it gradually melts, naturally bastes the meat, and imparts that buttery, almost nutty flavor typical of grass-fed cattle.
At 300 grams, it's the most generous portion on our menu — a cut designed for meat lovers who want to take their time, savoring piece by piece, and fully enjoying the progression of the cooking. A complete experience, served with four house-made sauces, a green salad, and fresh fries.
The Pure Uruguay Black Angus Tenderloin: certified tenderness
Uruguay is one of the best-kept secrets in the world of luxury beef. This small South American country boasts one of the highest cattle densities per capita in the world, an uninterrupted tradition of extensive farming since the 17th century, and one of the strictest certification systems on the continent. Here, industrial farming is marginal: certified Black Angus cattle graze on natural pastures free from GMOs and growth hormones, in a controlled sanitary environment from birth to slaughter.
The Black Angus is a breed of Scottish origin that is now raised worldwide for its exceptional ability to marbling — this network of finely distributed intramuscular fat that is the hallmark of melting meats. On the stone, the pure Uruguay Black Angus tenderloin reveals an almost bewildering tenderness: it offers almost no resistance to chewing, melts in the mouth with a creamy smoothness, and unveils sweet notes of butter and fresh cream.
This is the cut of choice for those seeking the essence of tenderness. The tenderloin is the least exercised part of the back muscle, which explains its grain of incomparable fineness. At 250 grams, it allows for a complete tasting experience without ever becoming tiresome. This cut is also featured on our Fondue Bourguignonne menu — proof, if it were needed, of its culinary versatility.
The WAGYU Flank Australia BMS 5 F3: the marble from the end of the world
Wagyu is undoubtedly the most valuable and sought-after beef in the world. Originating from Japan, the Wagyu breed — literally "Japanese cow" — is renowned for its extraordinary genetic ability to develop a dense and even marbling, rated on the BMS (Beef Marbling Score) scale from 1 to 12. Our Australian selection boasts a BMS of 5 F3, placing it in the premium category: sufficiently marbled to express all the richness and aromatic complexity characteristic of Wagyu, without overwhelming the palate.
Australia is now the leading producer of Wagyu outside of Japan. Australian farmers have successfully adopted grain-fed feeding techniques from the Japanese tradition, while benefiting from vast spaces and local expertise that give the animals additional robustness. The result? A generous, expressive Wagyu, with a fine and even marbling that subtly distinguishes itself from Japanese Wagyu with a slight herbal note in the aftertaste.
The flank steak is a long-fiber cut, usually considered a popular piece. But in Wagyu, it literally transforms: the intramuscular fat, melting at low temperatures on the stone, lubricates each fiber and releases aromas of exceptional richness and length — brown butter, umami, light smoky notes. At 200 grams, the portion is intentionally calibrated: Wagyu is a meat whose lipid richness demands moderation to fully appreciate each bite.
C'est notre pièce signature, celle qui fait souvent parler à table — et pour cause : rares sont les Restaurant de viande à proposer du vrai Wagyu certifié à ce niveau de qualité dans une formule Steak-on-the-Stone.
The "Premium Hereford" Irish Steak: the green and fragrant tradition
If Ireland is globally recognized for the quality of its dairy production, its beef cattle farming is an equally real excellence, often underestimated on the European continent. The Hereford breed is emblematic: rustic, docile, and possessing a remarkable ability to thrive on natural pasture, it embodies extensive farming at its best. The "Premium Hereford" label that we select guarantees that the animal has been raised exclusively on grass, in the Atlantic pastures of Ireland nourished by a mild and humid climate—ideal for slow growth and quality muscle maturation.
Irish grass is often described as the richest in Europe in terms of floral biodiversity. The cattle that consume it develop meat with a naturally higher omega-3 fatty acid content, a more intense color — a sign of good muscle oxygenation — and a floral and slightly grassy aromatic profile, distinctly different from grain-fed meats. On the hot stone, the Premium Hereford steak reacts with a beautiful golden coloration on the surface, a natural caramelization from the sugars present in the muscle, and remarkable juiciness at its core.
This is our entry-level option in the Steak-on-the-Stone selection — but "entry-level" here only means one thing: accessible. In terms of taste quality, the Irish Premium Hereford has nothing to envy from its neighbors on the menu. It will particularly appeal to those who enjoy straightforward, direct meat with character and a pleasant chew — meat that reminds us that European tradition also has its own nobility.
The stone: uncompromising cooking – Steakstone
These four exceptional meats share the same stage: the lava stone, heated to over 360°C before reaching your table. This cooking method is not a gimmick. It is, for meats of this quality, one of the most respectful approaches there is. No added fats, no thermal degradation of noble fatty acids, no dilution of juices in a pan — just the dry, radiant heat of the mineral, which seizes the surface of the meat instantly, forms a golden crust that traps the aromas, and allows everyone the freedom to manage their ideal cooking.
Rare to make the Wagyu sing? Medium-rare to let the Hereford express its floral notes? Medium to enjoy the texture of the Argentine sirloin? The answer is on your plate — or rather, on your stone. Our four house sauces, our crunchy green salad, and our perfectly golden fries complete the experience without ever overshadowing it.
At Au Repos des Chasseurs, we believe that great cuisine begins with selection. Every meat on our Steak-on-the-Stone menu has been chosen by Chef Adrien Schurgers to tell a story — a terroir, a breeder, a tradition. Now it's up to you to write the final page, bite by bite, in our Carnot room.
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