{"id":9104,"date":"2026-10-16T21:00:00","date_gmt":"2026-10-16T19:00:00","guid":{"rendered":"https:\/\/epicurien-restaurant.fr\/?p=9104"},"modified":"2026-10-16T21:00:00","modified_gmt":"2026-10-16T19:00:00","slug":"charolais-beef-from-strasbourg","status":"publish","type":"post","link":"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/","title":{"rendered":"Charolais beef from Strasbourg: the breed explained"},"content":{"rendered":"<p class=\"wp-block-paragraph\">One client asked me one evening why we put the word \u00abCharolais\u00bb on the menu, when \u201cbeef is beef\u201d. I offered him to taste two slices of carpaccio side by side: one from the house, the other from some piece of meat bought the same morning for the exercise. He didn\u2019t need anyone to explain it to him. He just said: \u201cIt\u2019s delicious.\u201d <a href=\"https:\/\/epicurien-restaurant.fr\/en\/\">Charolais beef in Strasbourg<\/a> It is not a sales argument: it is a breed, a set of specifications and two centuries of selection. This is what lies behind the word.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-black ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Contents\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Deux_siecles_de_selection_bourguignonne\" >Two centuries of Burgundian selection<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Ce_que_garantit_lIGP\" >What the IGP guarantees<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Le_Charolais_cru_notre_carpaccio\" >The raw Charolais: our carpaccio<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Le_Charolais_cuit_et_les_autres_races_de_la_carte\" >The Charolais is cooked, and the other breeds on the menu<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#A_table\" >At the table<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Charolais_ou_Angus_lequel_choisir\" >Charolais or Angus, which to choose?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Le_Charolais_est-il_une_viande_grasse\" >Is the Charolais a fatty meat?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/epicurien-restaurant.fr\/en\/boeuf-charolais-strasbourg\/#Faut-il_reserver\" >Do I need to book?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Deux_siecles_de_selection_bourguignonne\"><\/span>Two centuries of Burgundian selection<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The breed originated in the pastures of southern Burgundy, around Charolles. Grasslands, a temperate climate, and farmers who, as early as the 18th century, sought a powerful beast with slow muscle growth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slow: the word counts. A beast that grows quickly produces a soft and tasteless meat. The Charolais takes its time, develops dense musculature and recognizable grain \u2014 less peppery than an Angus, but with a frank, direct taste of beef, without any detour.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-scaled.jpg\" alt=\"Beef carpaccio from Charolais\" class=\"wp-image-5526\" srcset=\"https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-scaled.jpg 2560w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-300x200.jpg 300w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-1024x683.jpg 1024w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-768x512.jpg 768w, https:\/\/epicurien-restaurant.fr\/wp-content\/uploads\/2025\/10\/pexels-life-of-pix-67468-1536x1024.jpg 1536w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ce_que_garantit_lIGP\"><\/span>What the IGP guarantees<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The collective work of the farmers is supervised by a <a href=\"https:\/\/www.inao.gouv.fr\" target=\"_blank\" rel=\"noopener\">protected geographical indication<\/a>, This standard sets out the origin of the animals and the method of their rearing. It is not a decorative logo: it is a controlled specification that can be verified.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This requirement aligns with ours. Our Halal certification requires tracing every batch from start to finish, knowing the slaughterhouse and the dates. These two logics of traceability overlap and reinforce each other. Adam, our butcher since the opening, is the link between the two: he knows where each batch comes from, and he rejects anything that is not up to standard.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Le_Charolais_cru_notre_carpaccio\"><\/span>The raw Charolais: our carpaccio<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It is on the raw meat that this breed shows its best qualities, which is why our carpaccio starts with a fillet of Charolais. Its tight grain and low fat content allow for a cut that is almost translucent, impossible on a fattier meat that tears apart under the knife.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The color first: a deep cherry red, without any brown reflections. Then there is the DOP Parmesan aged for 24 months in large chunks, wild rocket, Pantelleria capers, Gu\u00e9rande fleur de sel and Tuscan olive oil, which leaves a slight aftertaste in the throat. The dish was created in 1950 in <a href=\"https:\/\/www.harrysbar.it\" target=\"_blank\" rel=\"noopener\">Harry\u2019s Bar in Venice<\/a>, invented for a client to whom cooked meat was forbidden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And it is unlimited in the strict sense: every request triggers the knife to start moving, nothing is left to chance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Le_Charolais_cuit_et_les_autres_races_de_la_carte\"><\/span>The Charolais is cooked, and the other breeds on the menu<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The Charolais is also featured on the beef menu, a dish to be shared in the dining room. Alongside it, the menu features other options: the filet d\u2019<strong>Angus<\/strong> in fine grain, almost buttery, for those who seek the fondant; the\u2019<strong>rib eye<\/strong> and the <strong>faux-filet<\/strong>, More persillated, for the flavor of roasted hazelnuts; the <strong>Simmental Alsacien<\/strong>, Dense, with its almost sweet finish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All of them mature for at least ten days, between 1 and 3 \u00b0C. The enzymes relax the fibers, the water evaporates, and the flavor concentrates. On a Charolais, already dense by nature, this stage is what separates an interesting meat from a truly good one.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_table\"><\/span>At the table<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We are at 9 rue de Berne, a few minutes from Place Gutenberg and Place d\u2019Austerlitz. The entire menu is halal, including poultry charcuterie. To accompany, <a href=\"https:\/\/www.vinsalsace.com\" target=\"_blank\" rel=\"noopener\">Wines of Alsace<\/a> For those who wish it, and a serious effort to create non-alcoholic beverages for others: cold infusions, pressed juices, homemade flavored waters.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Charolais_ou_Angus_lequel_choisir\"><\/span>Charolais or Angus, which to choose?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Charolais for the taste of French beef and for the cru, Angus for the fondue. If you\u2019re undecided, start with the carpaccio and then have a piece of Angus.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Le_Charolais_est-il_une_viande_grasse\"><\/span>Is the Charolais a fatty meat?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No, it is actually a relatively lean breed. Its appeal lies in the density of the muscle and the unctuous taste, not in the persillade.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Faut-il_reserver\"><\/span>Do I need to book?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">On the weekend, yes. Just drop by. <a href=\"https:\/\/epicurien-restaurant.fr\/en\/reservation\/\">Online booking<\/a> or call +33 9 79 01 28 81.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">My client from the evening never asked that question again. That\u2019s the whole point of naming the races on a map: not to impress, but so that people know what they\u2019re eating and can compare. <a href=\"https:\/\/epicurien-restaurant.fr\/en\/reservation\/\">Book your table<\/a> and start with the carpaccio \u2014 that\u2019s where the Charolais speaks most clearly.<\/p>\n\n\n\n<blockquote><strong>Warning:<\/strong> The information in this article is provided for informational purposes and is based on referenced culinary traditions. It does not replace personalized medical or nutritional advice. In case of allergies or specific dietary restrictions, consult a healthcare professional before consumption.<\/blockquote>","protected":false},"excerpt":{"rendered":"<p>Charolais beef in Strasbourg: origins of the breed, IGP, maturation and \u00e0 la carte dishes, from carpaccio to beef rib. Book your table at 9 rue de Berne.<\/p>","protected":false},"author":2,"featured_media":5794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-9104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-a-strasbourg"],"_links":{"self":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/comments?post=9104"}],"version-history":[{"count":1,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9104\/revisions"}],"predecessor-version":[{"id":9334,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/posts\/9104\/revisions\/9334"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/media\/5794"}],"wp:attachment":[{"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/media?parent=9104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/categories?post=9104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epicurien-restaurant.fr\/en\/wp-json\/wp\/v2\/tags?post=9104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}