Chef Claude Troisgros was inspired by the renowned cattle market of Saint- Christophe-en-Brionnais, in Southern Bourgogne – where, as a child, he used to go with his father, an eminent butcher at the time , to open CT Boucherie.
To create the menu, chefs Claude and Thomas Troisgros visited breeders of Black and Red Angus, Hereford and Wagyu to identify the best Brazilian producers of meat to be served in their Boucherie. All the meat cuts receive a unique preparation technique. From Prime Rib and duck breast to kobe beef, the client can enjoy a selection of first class cuts. The menu offers 15 grilled options not to mention a variety of roasts accompanied
by a selection of sauces.
All the choices of meat are accompanied by side dishes served by the system of “rodizio“, such as Mashed Baroa Potato, Ratatouille, Quinua Risotto, Polenta with watercress, Chayote gratin with gruyere, offered abundantly according to the client´s taste. Fish lovers have not been forgotten with fish of the day option on the menu.