One chef, one passion: Aubrac beef by Cyril Attrazic

by Laurence Gounel

In an age of plant-based diets, chef Cyril Attrazic remains true to his roots, and to a project he recently launched: a custom, 100% Aubrac beef farm. Unlike most French producers who raise heifers, he raises around fifteen males, carefully feeding them a strictly balanced diet: one quarter omega-3, three quarters omega-6. The result? Ideal marbling, with natural intramuscular fat rather than external fat cover, and a truly unique flavour. This approach is doubly virtuous: through his brewery and bistro, he uses every part of the animal, proving that the economic model works, no waste, no compromise, and nothing left unused.

” Eco-responsibility starts here,”

he warns.

By allowing the meat to mature for a balanced six weeks and applying his creative flair, the chef has found unexpected ways to prepare it, even as a starter, like this Aubrac herb salad with dehydrated beef. The result is a dish that’s “all about freshness“.

Cyril Attrazic, with his dedication to a gastronomy that honours and promotes his region, embodies Teritoria’s mission: to support a culinary approach that is innovative, sustainable, and deeply rooted in tradition. Teritoria celebrates pioneering chefs like Cyril, who are rethinking modern cuisine in harmony with the environment, proving that responsible eating can go hand in hand with gastronomic excellence.

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