Our braised meats

Let it be for the beef, the veal, the pork, the lamb or the poultries, seasons, food, calmness and the animals living conditions have a much certain impact on the gustatory quality of the meat. For this reason, L’Institution’s Chefs wish to follow through a qualitative approach in the choice of their suppliers. Nature is not a standard product, it’s under the influence of a number of hazards. At L’Institution, we allow us to be out of stock if the animal welfare is not respected. This, to aim to offer only products of excellence.


Red meats

On the tables of the Deauville brasserie L’Institution, you’ll get to choose among a selection of red meats matured during no less than 21 days in our cellars. Prime ribs, rib steaks, L Bone, tenderloins, flank steaks, knif-cut tartare… are just an overview of the most savoury beef pieces selected from our Chefs among the best breeds : the Angus Aberdeen (origin Scotland), the Hereford (origin England), the Aubrac, the Limousine and the Normande (origin France). Added to this strict selection, depending on our arrivals, breeds of exception ranked several times among the best meats in the world, such as the Japanese black (origin Japan) and the Rubia Gallega, also named Blonde de Galice (origin Spain), which both make certainly of L’Institution one of the best meat restaurants of the Côte Fleurie !

Milk-fed and
farm-reared veal

Milk-fed veal is an exceptional veal, solely milk-fed. Its meat is very pale, sweet, lighly sugary with an incredible tenderness and juiciness. As for the farm-reared veal, it’s often nursed by its mother during 3 months, then its food is broaden to include grass until it is about 5 months. The result is a very pinky meat, fine, with a beautiful texture and a well-split fat. At the menu, our Chefs propose you a farm-reared veal chop, a veal rump, a calf sweetbread heart apple, whole roast or a veal liver pavé.

Grilled veal steak with vegetables

Farm pork

Pork breast confit, simple or double pork chop, “Porc d’Antan” …
At L’Institution, pork is farm-reared, generous and… braised to deliver its most beautiful savours ! The Chefs selection goes to the Basque pork of the Abotia domain, raised in the french Basque country. An origin which promises a fresh, marbled, melting and juicy meat, without faux taste but buttery and hazelnut aromas. The Picardy pork or Porc d’Antan as we name it in french, is also a favourite of ours. Cereals-based and flaxseed fed, porks are straw housed as once. The good-structured meat is tender, juicy and its savours are balanced. Proportion between lean and fat is rightly dosed and displays excellent gustatory qualities.

and norman lamb

The lamb is a rare product cause seasonal. Pré-salé lamb for exemple can only be served from june to december. Its farming dates back to Middle-Age near the Mont-Saint-Michel but also in the Somme bay. Rustic, it pastures on regularly flooded by the sea areas where a very peculiar flora develops which gives the meat a fine, iodine and floral savour. As for the norman lamb, it is reared free range a big part of the year. Its pink-colored meat is exceptionnally fine and displays a taste of fresh grass. Its important juiciness makes it a very surprising gustatory experience ! On the tables of L’Institution, you’ll savour confit shoulder lamb for 2 persons or the rack of lamb “3 côtes”.

Rack of Lamb

Prieuré and
Bresse poultry

Suggested “to share” for 2, 3 or even 4 persons, Prieuré chicken is embers-cooked in the restaurant hall. With a weight varying from 2 to 3 kilos, because its cooking could be as long as 25 or 40 minutes depending on the weight, we advise to order it when you book your table. Raised in Breauté, in Normandy, the Prieuré chicken is free range since it is 6 weeks and enjoys biological food produced by the farm. Its flesh is tender, juicy and possess a very pronounced taste. Available depending on the arrivals, the Bresse chicken is one of the oldest breed. Exclusively raised in Bresse, it’s the only french poultry with the AOC label. Rustic and a fighter, its flesh is white and juicy with a big intramuscular fat. A delight !