COEUR DE BOEUF

John Maes (La Cuisine d'un Gourmand) has invented bistronomy around beef, with this chic resto-grill where fire is the centre of attention. Beef is available in all its forms, matured or not. Cooked or grilled in the Josper oven (the ultimate!), Holstein, Salers, Simental, Galician and many other surprising breeds, in tartar, in pure filet or in a burger, there is something for every taste and every desire. The local producers of butter, cheese and of course meat are also at the festival.