The Meatyard Building: Difference between revisions
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===History=== | ===History=== | ||
The Meatyard Building, known to connoisseurs as ''Le Jardin'', was one of the main abattoirs in Malton from the 1950s onwards. Specialising in high quality offal and unusual cuts of meat for the top-end restaurants and hotels of the city, in 1974 Michelin-starred French chef [[Jacquet Walk|Francois Jacquet]] saw a unique opportunity to obtain the freshest meat possible for his patrons. Jacquet bought the abattoir and created his own slaughterhouse-themed restaurant -''L'Abattoir aux Quat' Saisons'' - in the building itself. | The Meatyard Building, known to connoisseurs as ''Le Jardin'', was one of the main abattoirs in Malton from the 1950s onwards. Specialising in high quality offal and unusual cuts of meat for the top-end restaurants and hotels of the city, in 1974 Michelin-starred French chef [[Jacquet Walk (Pegton)|Francois Jacquet]] saw a unique opportunity to obtain the freshest meat possible for his patrons. Jacquet bought the abattoir and created his own slaughterhouse-themed restaurant -''L'Abattoir aux Quat' Saisons'' - in the building itself. | ||
Although the [[Pegton]] and [[Vinetown]] borders area was scarcely known for its cuisine, Maltonians flocked to the sensational new restaurant, to be served by elegant hostesses in a dining room furnished with pork bellies, frozen beeves and turkey gizzards. Instead of the usual cliched 70s fare of ''duck a l'orange'' and Beef Wellington, the diners were treated to French delicacies such as ''Foie en Meurette'', ''Tongue en Papillotes'' and Jacquet's signature dish, ''Hearts Bonne-Femme''. | Although the [[Pegton]] and [[Vinetown]] borders area was scarcely known for its cuisine, Maltonians flocked to the sensational new restaurant, to be served by elegant hostesses in a dining room furnished with pork bellies, frozen beeves and turkey gizzards. Instead of the usual cliched 70s fare of ''duck a l'orange'' and Beef Wellington, the diners were treated to French delicacies such as ''Foie en Meurette'', ''Tongue en Papillotes'' and Jacquet's signature dish, ''Hearts Bonne-Femme''. | ||
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[[Image:Abattoir_inspection.jpg|thumb|right|280px|A zombie inspects the meat.]] | [[Image:Abattoir_inspection.jpg|thumb|right|280px|A zombie inspects the meat.]] | ||
===Barricade Policy=== | ===Barricade Policy=== | ||
Revision as of 12:18, 5 December 2009
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The Meatyard Building |
| the Meatyard Building
Pegton [87, 59]
Basic Info:
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Bienvenue!
Description
A large, refrigerated shed containing frozen carcasses and one of the best restaurants in Malton: L'Abattoir aux Quat' Saisons.
History
The Meatyard Building, known to connoisseurs as Le Jardin, was one of the main abattoirs in Malton from the 1950s onwards. Specialising in high quality offal and unusual cuts of meat for the top-end restaurants and hotels of the city, in 1974 Michelin-starred French chef Francois Jacquet saw a unique opportunity to obtain the freshest meat possible for his patrons. Jacquet bought the abattoir and created his own slaughterhouse-themed restaurant -L'Abattoir aux Quat' Saisons - in the building itself.
Although the Pegton and Vinetown borders area was scarcely known for its cuisine, Maltonians flocked to the sensational new restaurant, to be served by elegant hostesses in a dining room furnished with pork bellies, frozen beeves and turkey gizzards. Instead of the usual cliched 70s fare of duck a l'orange and Beef Wellington, the diners were treated to French delicacies such as Foie en Meurette, Tongue en Papillotes and Jacquet's signature dish, Hearts Bonne-Femme.
The aforementioned dish is now made with real femmes; other ingredients are these days often substituted with human brains and intestines, as animal offal is harder to come by since the Malton Incident. Nonetheless, prospective diners continue to bang on the doors demanding entrance, while existing customers cower under the blood-spattered linen tablecloths and hope that help - or the dessert trolley - is on its way.
Barricade Policy
Current Status
For Future Help, recording a date to the building status is recommended. 10 July, 2007: Unknown at this time. --Bono Landy 17:28, 10 July 2007 (BST)
31 March, 2009: EHB, powered, with radio. --Finn101 17:28, 31 March 2009 (GMT)
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