Dry-ageing
Time, as
seasoning.
A selection of exceptional cuts, dry-aged in our maturation chamber. For a niche of true enthusiasts.
On the menu
Served fresh, or dry-aged.
Dry-aged meat isn't for everyone — and that's exactly as it should be. Its more intense flavour, at times close to a well-aged cheese, speaks to those who are after something different. At Chez Bastianin, we offer both: our classic meats, fresh and full of flavour, for lovers of purity; and a dry-aged selection, for the enthusiasts.
The menu always makes it clear. And if you're hesitating, just ask — we'll steer you according to your mood and your wine.
The method
Here, dry-ageing is a craft.
No improvising. Dry-ageing demands dedicated equipment, constant control of pH and humidity, and above all — training and expertise. Every cut is monitored, day after day, from the first to the last.
That know-how is what separates meat that has merely grown old from meat that has been refined.