Soirée I
Discovery Menu
Past
€100 · drinks not included
The Brotherhood
The Carnivores'
Club.
Seven soirées a year devoted to exceptional meat. A masterclass, a discovery, a feast. For those who make the table a rite.
The principle
Seven gatherings a year.
The Carnivores' Club is not an academic masterclass. It is a brotherhood — a circle of enthusiasts, of initiates, and of a few Masters. We eat, we talk, we learn without even realising it. The Josper flares up, the knives come to the table, Valeria brings out bottles that were never on the list.
The ritual of the Brotherhood
◆
The Ten Commandments
of the Carnivores
The Master proclaims · The Initiates respond
-
I.
Thou shalt honour the embers and the blood-rare cook.
« Glory to the fire! »
-
II.
Thou shalt never utter the words "well done".
« Rare or nothing! »
-
III.
Thou shalt respect the animal and its sacrifice.
« From nose to tail! »
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IV.
Fat is life — not thine enemy.
« Long live the marbling! »
-
V.
Thou shalt never pair water with great meat.
« Wine is our blood! »
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VI.
Ageing is an art — and the butcher, the artist.
« Time makes the taste! »
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VII.
The bone is the finest travelling companion.
« Down to the marrow! »
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VIII.
Thou shalt know the breed, the farm and the terroir of thy meat.
« Honour to the farmer, glory to the beast! »
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IX.
Thou shalt honour the butcher as thou honourest the winemaker.
« Glory to the artisans of taste — without them, nothing! »
-
X.
Thou shalt respect all choices… but thou shalt always choose the meat.
« Bastianin is watching! »
« Here, well-done is banished,
marbling is king,
and the wine flows for free spirits. »
Chez Bastianin — Plan de la Tour
The official anthem
The Anthem of the
Carnivores' Club
To be sung together · at the top of your voice
To meat lovers all across France,
We present to you the Carnivores!
We work our magic over flame,
No cow is ever safe again.
Barbecue, brasero or plancha,
Go, Carnivores, go!
Bring out the tomahawks!
Let us eat, let us drink and of course…
Plenty of good plonk!
Meat is our life!
Soirée No. 01 · 2026 Season
◆
Discovery Menu
The founding gathering
The Club's very first soirée. A guided journey through our breeds, our cuts, our signature cooking — the finest possible door into the world of Bastianin.
◆
— Starter I —
Warm Focaccia
Tuscan lardo, hazelnuts and white truffle honey
— Starter II —
Hand-cut beef Battuta
Taggiasca olive oil infused with Ligurian lemons, Maldon salt, shavings of 36-month Parmigiano Reggiano riserva
— Meat I —
Black Angus beef Bavette
Origin: Australia
— Meat II —
Bone-in sirloin — Swami selection
Dry-aged 120 days and beyond
Chimichurri sauce · cooked in the Josper
— Meat III —
Wagyu A5 Akune Gold · BMS 10
Japan · Kagoshima
Flame-seared · red onion confit with aged balsamic vinegar of Modena
— Sides —
Fries · Mash · Salad
— Dessert —
Pain perdu
Fior di latte ice cream · salted caramel butter · caramel crunch
Founding soirée · Drinks not included
€100
per person · drinks not included
Food and wine pairing available on request
Soirée No. 02 · 2026 Season
和
Journey to the Heart of Wagyu
Five acts · three schools · one transmission
28 May 2026
An evening built in five acts — from Japan's sacred beef to the Australian school, all the way to European audacity. Seven glasses, six cuts, three countries. The Master narrates, the Initiates respond. A transmission.
◆
— Amuse-bouche —
Toast, confit egg & Wagyu Guanciale
Wagyu A5 BMS 12 · Japan
— The Starters —
Starter I
Wagyu striploin charcuterie
Wagyu F1 · Australia
Starter II
Carpaccio Kagoshima
Wagyu A5 BMS 10 · Japan · Kagoshima
— The Meats, Josper-Grilled —
Meat I
Wagyu Picanha
Wagyu Pure Blood BMS 7 · Australia
Meat II
Tomahawk Westholme
Wagyu BMS 5 · Australia
Meat III
Akune Gold striploin
Wagyu A5 BMS 12 · Japan · Akune
Flame-seared — the absolute summit of marbling
— Dessert — your choice —
Garden strawberries
From our own garden
or
Mandarin & rum ice cream
House-made
Opening wine: Roederer Collection 245
Past soirée · 28 May 2026
⚠ Next soirée — open for bookings
Soirée No. 03 · 2026 Season
◆
The Science of Dry Ageing
Masterclass & Tasting
25 June 2026 · From 9:00 pm
◆
— Amuse-bouche —
From the Chef
The evening's creation
— Starter I — The Land —
Aged Striploin Tartare
Black Angus · Nebraska origin
Lemon caviar · Fried caper · Warm smoked scamorza espuma
— Starter II — The Sea —
Crispy Bluefin Tuna Ventresca
Mediterranean · Aged
Apricot chimichurri
— The Meat — Dry Aged Vertical · The Bastianin Method —
- 60 days Sashi Finland
- 120 days Black Pearl Germany / Poland
- 200 days Angus Ibérico Spain
- 240 days Swami Denmark
Four stages of maturation, Josper-cooked, Maldon salt
— Sides —
- Fine Courgette Salad with Southern Flavours
- Hasselback Potatoes with Tuscan Lardo & Garlic Chips
- Josper-Confit Red Pepper with Garlic Oil
— Dessert — your choice —
Deconstructed Chocolate Tartlet
Piedmont Hazelnut Praline
or
Mascarpone Cream Cup
Amarena & Langues de Chat
Full experience · Drinks not included
€125
per person · drinks not included
Booking required · Limited seats
Book my seatPast evening — the menu
Evening No. 05 · Season 2026
◆
BBQ, Bastianin Style
The great barbecue, revisited the Provençal way
Thursday 3 September 2026 · Welcome from 8:45pm · Start 9:00pm
— Amuse-bouche —
The Chef's Amuse-Bouche
The smokehouse signature bite, to awaken the palate
— Starter I —
Ember-Grilled Peppers, Piedmontese Bagna Cauda
Sweet peppers grilled over embers with bagna cauda, the classic garlic and anchovy sauce
— Starter II —
Josper-Cooked Leek
Vinaigrette and guanciale mimosa, amatriciana style
— The Meats I —
Italian-Style Black Pig Porchetta
Slow-rolled and roasted, served with confit garlic purée
— The Meats II —
USA Black Angus Brisket, 36 Hours
Slow-cooked for 36 hours, Provençal marinade, served with its sauce
— The Meats III —
Argentine-Style Black Angus Asado de Tira
Black Angus short ribs grilled over live embers, homemade chimichurri
— Sides —
Ember-baked potatoes & herb cream · Josper-roasted aubergine, Neapolitan sauce and basil
— Dessert — your choice —
Fior di Latte Ice Cream & Rosemary Apricots
Fior di latte ice cream and rosemary-confit apricots
White Chocolate Delight
Strawberries and crumble
99 €
per person · drinks not included
Booking required · Limited seats
⚠ Next evening — date to be confirmed
Evening No. 07 · Season 2026
◆
Carnivore Feast
The Club's 7th and final evening of 2026
Date to be confirmed
— First starter —
Truffle and porchetta croque-monsieur
— Second starter —
Matured Australian Wagyu tartare, BMS 3
Finger lime and smoked scamorza
— Third starter —
Japanese A5 Wagyu carpaccio, BMS 12
Oscietra caviar
— The centrepiece · Cooking show —
Wagyu × Rubia Gallega rack of beef
Born of the cross between the two breeds, cooked whole in the Josper. Our signature meat jus, built over three days.
— The sides —
Roasted potato rosettes with truffle butter
Pan-fried chestnuts and mushrooms, lightly garlicky meat jus
Little Gem salad, lemon oil and 36-month Parmesan
— The dessert —
Panettone-style baba
Artisanal Italian chocolate ice cream · Rum-flambéed pineapple
Price and times announced once the date is confirmed
Games and prizes · Music · Cooking show · Loyalty diplomas · Surprises
Seven soirées
The Brotherhood's calendar.
The programme is announced on the website and on social media. Dates for soirées IV to VII will be announced soon.
Soirée II — 28 May 2026
Journey to the Heart of Wagyu
Past
Evening III — 25 June 2026
The Science of Dry Ageing
Past
Evening IV
Bastianin the Master Carnivore's Favourite Cuts
Past
Evening V — 3 September 2026
BBQ, Bastianin Style
Past
Soirée VI
Honouring the Farm
Announced
Evening VII — date to be announced
Carnivore Feast
Announced
Join the Brotherhood
Take your seat at the table.
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