The four-storey restaurant opened in Paris last month and its owner, Victor Lugger, wants to sell beef between two and three times cheaper than other high-end steakhouses. Lugger said he had become “disappointed” with the quality to price ratio of steak on the market in Paris and wanted to provide a better option to customers.
And he believes this can be done because the business controls the entire meat production, buys cows whole and does not waste any meat.
“These days, if you want to eat hormone-free [steak] that was raised with love, either you can’t find it or it costs a fortune,” Lugger told this site. “That’s why we recreated our own industry from A to Z, with our own cows and our breeder in France.”
“We are in direct contact with our farmer, the raw material comes from the area, the slaughterhouse is very close to the farm and the meat comes directly to our trattoria. We buy the entire cows, cook every part and eat the whole animal. Plus, buying the animal whole is way more responsible.”
Lugger said he was inspired to add a steakhouse - Big Mamma’s sixth Parisian restaurant - after his head chef returned from a weekend trip in Firenze, Italy, where he spoke highly about eating a traditional fiorentina steak - an enormous t-bone cooked on the grill.
“It was logical to propose our own version of the t-bone steak and we wanted to go even further by offering an amazing tomahawk, a delightful rib steak and a crazy flank steak that we roast on a three-metre long barbecue.”