Absolutely anything, including raw meat, can be displayed, sold and enjoyed elegantly, exquisitely and exclusively.
We wrote about Sydney’s Victor Churchill some time ago as an example of a fabulously revitalized family butchery brand from 1876.
And, although Monaco’s The Beefbar Butcher Shop has only just opened, it, too, has a connection with the past.
The Butcher Shop is part of the Beefbar restaurant family which, in turn, is one of the many concepts of the Monaco Restaurant Group owned by the Giraudi Group which has been trading meat around the world since the 1960s.
The first Beefbar restaurant opened in Monte Carlo in 2005 and it was the brainchild of Riccardo Giraudi, the son of Erminio Giraudi of the Giraudi Group.
Since then, The Beefbar and Beefbar Junior restaurant concepts have expanded to Moscow, Mexico, Mykonos, Hong Kong and Luxembourg with others in the planning stages elsewhere.
The distinctive design and architecture of the restaurant concept, and more interestingly The Beefbar Butcher Shop concept, are by Christophe Poyet and Emil Humbert of Monaco-based Humbert & Poyet Architecture.
It is fascinating and actually quite bizarre that the cuts of raw meat in the displays at The Beefbar Butcher Shop really do appear like eye candy, even to those of us who don’t crave meat.
So, if you happen to notice people, noses flat to the window, outside this boutique of butchery, it may be that they are terribly hungry or they may be just window shopping. Tuija Seipell.
