Beef from Nose To Tail

| June 12, 2014 | 0 Comments
The demand for beef dishes at world-class restaurants is at its peak. Discerning diners are demanding the best prime cuts such as tenderloin, sirloin and rib eye prepared in all manner of traditional and contemporary styles.
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But this exaggerated demand has a downside; each cow can only provide a small amount of these premium cuts meaning the rest of a perfectly edible animal is either used for secondary items such as burgers or simply thrown away. The result of this is that the beef market in countries such as Australia will become difficult to sustain in the future given the requirements needed for rearing cattle to meet the demands of the consumer.

Luce Chef de Cuisine Edoardo Bonavolta and his fellow professional chefs worldwide are only too aware of this mounting problem which is why they have taken matters into their own hands and created the “Nose To Tail” dining concept. The result is a wide variety of enticing and innovative dishes created using the less well-known cuts of meat and ensuring a long-term sustainable source of beef is available for the future. Chef Edoardo is delighted to bring this enticing experience to Bangkok with Luce’s very own “Nose To Tail” menu during July and August 2014.

One of the benefits of using other cuts of beef is that each part of the animal has its own distinct flavour which only the most experienced and talented chefs know how to release. Using all their flair, passion and skill Chef Edoardo and his team will be offering tasting portions of captivating dishes such as Marremana-style Oxtail Stew with Tomato Sauce, Italian Herbs and Citrus Zest, Bresaola Cured Beef Ham Salad with Rocket, Artichokes, Parmesan Flakes and Balsamic and Pan-seared Rump Fillet Medallions with Sautéed Mushrooms plus Tortelli filled with Shredded Beef Shank, Onions, and Potato, Tartare of Beef Rump, and many more culinary delights replete with Chef Edoardo’s unique twist.

Beef dishes are priced at THB 280.

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So why not have a change from the norm and discover for yourself the imaginative and delectable offerings provided by the wide variety of succulent beef cuts available?

The Nose To Tail menu is available during July – August 2014 for lunch and dinner at LUCE Italian Restaurant, Eastin Grand Sathorn Bangkok.

For reservations, please call LUCE 02 210 8100 or

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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