Cuisine:

• Homestyle
• Steak House

Charbon Rouge Description:
It was an old dream of Julien Cote-Colisson and Periche Fernando to create a world where meat from all over the world would be the real star. Their restaurant, Charbon Rouge, occupies two stories and features unvarnished wood tables and chairs with red cushions. Let's admit that the roasting of aged meats from Argentina, U.S., New Zealand, Spain and France on genuine charcoal fire is beyond reproach. The Angus Prime T-bone steak from the U.S. (400 g), the Waygu beef entrecôte from New Zealand (250 g), and the Charolaise origin rib steak (one kilo for two people) can be sauced up with red or green chimichurri sauce. Accompanying side dishes include home-style french fries, salads, string beans, manioc fries and confit shallots. Some grilled fish, Canadian lobster (500g), gambas and bass fillets are also featured on the menu. The 14-seat bar facing the kitchen is a great spot to wait for friends while drinking a glass of wine such as Leopard's Leap 2007 from South Africa. At the table, the wine of the house is American---Marimar 2001 from California's Russian River Valley.


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