the press release - Giraudi Hospitality Concept

GOURMET WELT EN
D as G enussp or t a l
BEEFBAR
STEAKHOUSE ROCK
Playing on contrasts between pure lines, a hushed
atmosphere and its mineral inspiration, the Beefbar in
Mexico City uses boldness and refine ment to magnify
the chic and luxurious steakhouse concept introduced
four years ago by the Humbert & Poyet agency in
Monaco. For this new restaurant located within the
Camino Real Palanco hotel in Mexico City, the duet
of monaco architects have designed a place as elegant
as it original, successfully creating and imbricating
together three spaces with totally different atmospheres,
highlighted in a soft and intimist way. Under the aegis
of a magnificent waterfall chandelier made of Murano
glass, the lounge feels like in a luxurious earthtoned
leather box, illuminated by vertical slits of yellow light.
Surrounded by a bronze screen wall made of massive
laser-cut pavements, the dining room is dressed in black
and copper tones, associating specially designed bronze
and alabaster lamps with bronze and metal ringing and
deep wood panels for a walls.
Bathed in natural light, the rawbar features a majestic
raw granite slab. One can savour an impressive card of
meats from all over the world, flown in specially every
morning and served either raw or cooked according to
a revolutionary very high temperature steam cooking
technique. Meats are prepared in front of guests thanks
to a unique chopping block colled by a constant airflow,
thus allowing guests to enjoy their dish in the optimal
conditions.
These are just a few examples of the technical innovations
in tune with the uninhibitions and spectacular realization
for which Emil Humbert and Christophe Poyet did not
hesitate to involve originality and quirkiness. The site
also features the trademark rock vibe with its e spotless
white marble bar/block at the very heart of the Patio that
opens out onto an inner courtyard covered with ivy, or
the restrooms turned mirror and steel gallery.
BEEFBAR
Sophisticated, trendy with a quality that most meat lovers can only
dream of!
If your perception of specialised meat restaurants is in the lines
of ”mostly touristy, relatively cheap and untrendy” you have
surely not been to Beefbar in Monte Carlo. Haute Compass had
the pleasure to visit the sleek meat heaven earlier this summer
and well, admittedly the Beefbar is entirely in a class of its own.
Sophisticated, trendy with a quality that most meat lovers can
only dream of!
The atmosphere is laid back and friendly. The concept of Beefbar
is that glamour and class not necessarily need a stiff atmosphere
or a formal service. The interior is contemporary and yet
timeless. Soft leather in rich warm colours and black wood dark
panelling make the impression masculine but without leaning
towards the interior of a stiff and dull gentlemen’s club. Beefbar
surely oozes more of the sleek and handsome powerful man
than an old pinstriped haunt.
The menu is drizzled with high quality products and of
course we needed to test the famous meat and we were not
disappointed. The meat is sourced directly from the producers
without intermediaries and wow; what a meat! Beefbar has also
developed and patented its own cooking method to maintain
the tenderness and meat juices whilst getting the steak crispy
on the outside.
We tried ”La Buona Tagliata” 300 g and the most amazing
mashed potatoes and garden vegetables. La Buona Tagliata
is a special part from the animal close to the spine that most
likely Beefbar is alone in the world of preparing. Admittedly
the meat was one of the most tender and juicy pieces ever tried.
The aroma and flavours from the plate was simply amazing. So
simple, a piece of meat and some spices but still on culinary
level as high as it almost give you vertigo! How can so simple
preparation be so incredibly tasteful? Of course, the secret is
the quality of the ingredients and of course also the special
oven but still….amazing. And as if it wasn’t enough to flavour
the amazing meat, the potato mash was also simply out of this
world, so delicate. Being a luxury travel guide visiting exclusive
hang-outs around the world this is surely the first time ever we
are so enthusiastic about a potato-mash!!
Not surprisingly Beefbar is a firm favourite of international
jetsetters and is surely one of the ”places to be” in Monte Carlo.
Make sure to go here at least once next time in the principality
because after you have been you will surely feel the need to
come back, over and over again.
JULY 2012
inflight magazine
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of Prata Vetra,
shortly before
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One day
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beaches
Gorgeous,
bountiful
Crimea
Untamed
Riga
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BEEFBAR
THE BEST BURGERS AND STEAKS IN
MONACO QUITE POSSIBLY THE CONTINENT
The deal: Where’s the beef?
Here. The specs: Just because you’re in Monaco doesn’t
mean that you have to dine in black tie.
Opened several years ago by the folks who run local
dining spots Avenue 31, Mozza and the nearby Italian
restaurant La Salière, this contemporary steakhouse
in the Fontvieille harbour area has generated a wave of
popularity since setting up shop. It now has outposts
in Moscow, Mexico City and Luxembourg.
As the name suggests, there is one very good reason to
come here: what are undoubtedly the best burgers and
steaks in Monaco, quite possibly the continent. This
is in part because Beef Bar imports high-quality meat
directly from locales such as Argentina, Nebraska, the
Netherlands, and Ireland, but also because everything
– including the chili burgers, black tru”e burgers and
subtly wonderful bacon cheeseburgers – is prepared
and cooked by a family of butchers. The hulking
steaks include Black Angus, Dutch veau de lait and
Chateaubriand (for two). These go great with the
sides of creamy mashed potatoes (try the mashers
embedded with green peppers).
For the non-carnivore, there are other choices, such as
tagliolini with flap mushrooms and the odd fish dish
or two, though coming here and not ordering a cut
of beef should be a Monégasque crime. The refined,
bold interior has black, onyx-like panelling (be sure
to have a peek into the gorgeous bathrooms), amber
lighting and an amalgam of flowing lines and angles.
Definitely gets its share of dealmakers at lunchtime.
The damage: Any of the halfdozen burgers costs 19
EUR; steak dishes start at 34 EUR.
The tip: Ask for the bartender’s famed Yuzu Vodka
cocktail. And please don’t come here just to order a
salad.
Our Selection of
Spring Looks
A P R I L 2 012
display until May 07
Bisazza Reveals
Its Artistic Ambitions
The
ENDORSEMENTS
Design’s leading voices praise
a new generation of talents
BEEFBAR
Location: Mexico City, Mexico
Design: Humbert & Poyet
“You don’t usually go to a steakhouse to feel beautiful,” says
architect Emil Humbert, of the Monaco-based firm M2,
referencing the decidedly unsexy red banquettes and rustic dark
wood paneling common to prime-meat establishments.
For discerning carnivores yearning to dine in high style,
however, there is Beefbar.
The refined restaurant chain opened its most recent location in
Mexico City’s Camino Real Polanco Hotel, itself an architectural
icon thanks to the late Ricardo Legorreta’s 1968 design clad with
Calder sculptures, clean lines, and strong angles. Humbert’s
design incorporates locally sourced materials—brick, marble,
onyx, granite, and brass—and uses custom room dividers,
creating a place “where you can see and not be seen,” he says.
–J.K.
BEEFBAR MONACO
DANS LES PAS
D’ADRIANA KAREMBEU
« Sur le port de Fontvieille, c’est une étape incontournable
pour les amateurs de bonne viande. J’aime le décor sans
fautes : ses couleurs chaudes avec des cuirs aux tons de
terre, ses panneaux de bois, ses luminaires en bronze...
La préparation de la viande est particulière. Le chef m’a
expliqué qu’elle est saisie à très haute température et
cuite en très peu de temps. La sélection est top qualité !
Il y a de la viande argentine, américaine... C’est le paradis
des carnivores ! »
One patron said that this restaurant buzzes with a “polyglot crowd of dealmakers,
socialites, and preclub beauties,” and so it does. A chic crowd comes to this elegant
salon overlooking the Mediterranean to feast on everything from Argentine steaks
to raw fish specials. The chef claims he selects only “the most noble pieces” from
the slaughterhouses of the world, mostly from the United States, Argentina, and the
Netherlands. The chef ’s Black Angus beef from Kansas is some of the best you are
likely to find in the south of France. For the non-carnivore, there are many other
choices such as tagliolini with flap mushrooms. You can also order lighter fare such
as chicken Caesar salad. The menu is backed up by the best collection of bordeaux
in Monaco.
L’AVENTURE HUMBERT & POYET
[...] Tous deux passionnés par la haute décoration
du xxe siècle et l’art contemporain, ils façonnent
un univers luxueux et spectaculaire basé sur
des assemblages de matériaux nobles. Dès le
départ, l’agence connaît un beau succès grâce à
des projets publics sur le Rocher (restaurants,
boutiques) qui leur assurent une visibilité
exceptionnelle. [...]
LORSQU’ILS SIGNENT UN RESTAURANT,
le point de départ passe invariablement par
une rencontre avec le chef et son univers : “Au
Beef Bar, restaurant carnassier de Mexico, nous
avons installé un long bar en croûte de granit
rappelant le côté brut des assiettes.” Car la
signature du binôme est de savoir traduire en
trois dimensions des atmosphères complexes.
Comme pour leur dernier projet, la boutique
parisienne du couturier Alexis Mabille, qui
ouvre ces jours-ci. “Nous avons pensé le lieu
comme un décor de cinéma, imaginé des jeux de
miroirs et de textiles pour que se dégage l’esprit
glamour du créateur”, décrit Christophe Poyet.
Maniaques du détail, les deux trentenaires
dessinent généralement l’ensemble des
meubles, des luminaires, jusqu’aux bougeoirs.
Une expérience totale qu’ils déclinent à travers
le monde dans des espaces hors du temps et des
modes.
www.humbertpoyet.com
www.beefbar.com
Marie Godfrain
bEEFBAR "STEAK HOUSE VERSION LUXE
POUR TRADER AUX DENTS LONGUES"
ideat
En Beef Bar son conocedores de cortes. Riccardo Giraudi,
dueño y fundador del restaurante, comenzó este concepto en
su natal Montecarlo, Mónaco, tras ser importador de carne
USDA Prime Black Angus.
Posteriormente, Giraudi al sentir que no tenía a dónde llevar
a sus socios de negocios por un buen corte decidió abrir un
restaurante.
Tras una exitosa trayectoria y una apertura que cambió la
escena carnívora en Moscú, ha llegado al Camino Real
Polanco en el DF.
El secreto de su buena carne, o al menos el que cuenta su
chef interino Antonio Pacheco, es que envuelven sus cortes
en una costra de especias para después meterlas a parrillas
que llegan hasta los 400 grados centígrados.
Como resultado, queda un exterior crocante, oscuro y un
interior jugoso y rosa.
Los cortes más solicitados son el bavette, fibroso, de sabor
directo; y el filete, delicado y terso.
Otro punto fuerte del lugar es su puré de papa, hecho con
una máquina patentada que emulsiona la mezcla las 24 horas
del día. Puedes elegirlo con gravy, ralladura de limón, ajo
tostado o simple.
Pedro Reyes