Côte à l’os Carcasse

A restaurant directly connected to the butcher’s shop is not something you often see! Carcasse is the restaurant in Hendrik Dierendonck’s empire that now encompasses a butcher’s shop and five ateliers (stores) in Belgium. At Carcasse, just like in the butcher's shop, they work from nose to tail Nothing is wasted and craftsmanship, passion, and terroir are at the core of what they do.

This is a component from one of the best steak restaurants in the world. At Carcasse, they have dubbed the finest, choicest cut of meat ‘Oedslach’ which is an ode to Hendrik’s father and the butcher’s craft. A taste that brings back memories. A taste you simply have to try.

Creation by Timon Michiels, Carcasse by Dierendonck*, Sint-Idesbald, Belgium.

Recipe makes approximately 1kg.