The House
A grand room that has fed Mayfair since 1996.
Maison Bœuf is a beef and burgundy house on Mount Street. This is how we age and carve, the cellar we have built, and the dining room where it all happens.
Whole sides, aged on the bone.
Maison Bœuf has stood on Mount Street since 1996. We buy whole sides of British beef from farms we have used for years, break them down ourselves, and age them on the bone in our own room, anywhere from thirty-five to sixty days.
Everything else follows from that. A charcoal grill, a handful of sauces, sides done properly, and a cellar built to drink with red meat. The carte is short on purpose.
Augustin Roche, chef and founder
Fire, time, and not much else.
The cooking is simple. Good beef over real charcoal, turned by hand, rested, salted and sent. No foams, no theatre. The fire does the work and we try to stay out of its way.
The hard part happens earlier: choosing the animal, ageing it long enough to matter, and carving it the moment you order rather than before.
The butchery
We break whole sides in house and use every part of them, nose to tail.
The ageing room
Beef rests on the bone for thirty-five to sixty days, until it tastes of something.
The grill
Real charcoal, turned by hand, the only heat in the kitchen that really matters.
A grand room on Mount Street.
Ninety covers under a panelled ceiling, white cloths, brass light, and a carving trolley that has worked the floor since the day we opened. The kind of room you settle into for a whole evening.
Come as two for the côte de bœuf, or take a corner for a long lunch. Either way you eat well, drink Burgundy, and leave a little later than you meant to.
- 1996
- Open since
- 90
- Covers
- 4.8
- Guest rating
- 60
- Days aged