In Japanese, the word for beef is "wagyu", though not all wagyus are Kobes! Just like an AOC, the "Kobe beef" label is precise: the cattle must have been bred exclusively in the prefecture of Hyigo, whose capital is Kobe.

One can, however, relish a "Kobe-style" wagyu by observing the rules of the breeding art as closely as possible. As proposed by the Domaine de Rymska with its magnificent herd, fed for over 7 months on milk, 2 years on grass then, for 10 months on corn, barley, beans and flax, vital for marbling and whitening intramuscular fat deposits, with no stress that might perturb fixation of fat on the flesh.

The cattle are massaged and graze to the sound of classical music to relax as deeply as possible! The result is an extremely refined dish: marbled with fat, the meat literally melts in the mouth, with the flavour of butter and hazelnuts. An unparalleled gastronomic experience!