Beefbar Megève

The concept and philosophy were created by Riccardo
over 20 years ago, with the aim of offering a new way of eating
a new way of consuming incredible meats
while focusing on a wide selection of the best origins and cuts of meat.
origins and cuts of meat. Riccardo Giraudi
and his family have been considered Europe's leading
Europe's leading importer of premium meats and the world's
and the world's leading importer of Kobe meat
from Kobe since 2014. So it was only a matter of time
of time for Giraudi to come up with a concept that would
would appeal to the end consumer. More than a restaurant,
Beefbar is a destination for epicureans looking for a modern
for epicureans looking for a modern, luxurious setting
atmosphere and a refined experience.
experience.
The à la carte menu will feature the classic dishes
that have made the reputation of Beefbar restaurants
around the world. Meats from ex- ceptional breeding
such as corn-fed Black Angus from the USA
corn-fed Black Angus, Australian Black Angus or the famous
Kobe beef from Japan.
Executive Chef Thierry Paludetto magnifies all these meats
meats: grilled with a touch of spice, barbecued or wok-cooked
barbecued or wok-cooked, the possibilities are endless and the
and the meats will take on new and original flavors
to match the specificities of Megevan cuisine.
Beefbar also presents a selection of creative
creative street food to share, divided into 3 main categories
categories: Beef, Reef and Leaf.
The Beefbar Megève in the Hôtel Cœur de Megève
will be open daily for lunch and dinner. A
privatization offer will also be available for groups
groups throughout the year.