x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter game followed by a generous resting

followed by a generous resting period to allow the tender texture and deep gamey flavour to develop fully

With more cattle processed

"A favourite summertime BBQ staple and a rebuttal to bland

venison loin is prepared from the venison saddle

x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter game followed by a generous restingThis month we are thrilled to be reuniting with one of our favourite chefs and dearest friends, Henry Harris. You may recall our sensational collaboration back in February, when we joined forces to create a truly delicious rendition of a Toulouse sausage. It was a joy to work together; so, when we were presented with the opportunity to once again collaborate with Henry and his team at Bouchon Racine, we jumped at it. At Bouchon Racine, Henry and his