The Beefbar, as the name suggests, is a brand that’s confidently unambiguous about what it does well – serving cuts of meat that have been meticulously sourced, cooked and seasoned to perfection.
The Beefbar was first conceived in 2000 by Riccardo Giraudi, the son of Erminio Giraudi of the Giraudi Group, which has been trading meat across Europe since the 1960s. Eventually founded in Monaco in 2005, the Beefbar has since opened further locations in Hong Kong, Mexico, Mykonos and Cannes. It is renowned for its elegant simplicity, from the menu to the architecture.
The latest project brings them back to where it all began. Affording patrons the opportunity to take home a slice of the company’s most valued asset, Giraudi has launched The Beefbar Butcher Shop in Monaco, a destination where clients can buy exclusive cuts of the highest quality with tip-top butchery advice. The finest filets, entrecote, steak, ribs and tenderloin have been sourced from Europe, America, Australia and Asia.
It is butchery elevated to new levels of sophistication, as would be expected of the Beefbar enterprise. To achieve this vision, they employed the Monegasque architects Humbert & Poyet, the agency behind the interior design of the Monaco, Hong Kong and Mexico locations. Taking their cue from the restaurant designs, which are inspired by gentlemen’s and wine tasting clubs, with black and golden hues evoking an after-hours exclusivity, Humbert & Poyet channelled this dark atmosphere into the butchery.
The meat's display, housed behind glass windows in black marble and brass fridges, gives the shop a modern, almost futuristic feel, which is complemented by white marble, wood and tubular light fixtures.
Prices vary according to cut and where the meat is sourced from; the offering starts at €54,00 for a kg of Black Angus bavette sourced from the USA.