Volver Restaurant

Volver is the result of two encounters. Enrique’s passion for argentinian food and Carlos’s desire to give Paris a little corner of Buenos Aires. Bet won! We eat and feel like we are there!

In Volver, meat comes directlly from Argentina. It has never been frozen and it has been carefully selected by its taste and quality.

Three Pieces

In “Volver” we offer the best parts of the cow. According to your preference, you can enjoy a beef, beef of loin or an entrecote.
You decide if you prefer more or less cooked. As in Argentina, the result will be as expected.


A little bit of history

The “Asado”. As a result of spending centuries rising and crossbreeding the cows today Argentina’s meat is the best in the whole world. It’s because of these and the possibility of feeding the cows in a tender and sweet grass of the fields of Argentina.
Argentina owes its development mainly to livestock development. Horacio Giberti, Argentine sociologist wrote:

"This development threatens the colonial structure, since it determines the political independence, imposes new forms of production, help to form the governance regimes, and finally, helps to develop his partner, agriculture, seeking to produce better meat.".

The first cattle were introduced in Argentina by Don Juan de Garay, second founder of Buenos Aires in 1580, which met in Asuncion, Paraguay. The first animals lived in huge and wild herds called “cimarrones”. The naturalist Félix de Alzaga estimated 48 million of live animals in the early eighteenth century in Argentina and Uruguay.
The hunting of these animals began to be regulated to control the excess of this practice. This adjustment resulted in the birth of the "gauchos" bad guys or criminals hired to guard the flocks.

In the nineteenth century, the animals were killed for their skins and meat was distributed to the poor.

In order to improve meat, argentinians developed a salting technique, which allowed the meat to preserve for a longer time. Thus was born the "salting".

The salting had a privileged place until 1876, when there was the arrival of the ship "The Refrigerator" to Buenos Aires to take the first proof of export of meat in cold storage. This procedure was a milestone in the history of Argentina, giving elite site as an exporter of meat.

The growing European demand a better quality meat, significantly improved cattle Argentina. Until then, the meat came from local animals called "Creole", a descendant of the pack brought by the Spanish. These animals were well adapted to the climate and local land, but produced little amount of meat and low quality.

Already in 1884, were introduced the first Shorthorn, quickly followed by herds of Aberdeen Angus and Hereford breeds.

Later continued adding more lineages, but the three races mentioned above as well as the French Charolais and Limousine, and cows "Dutch-Argentina", are the main components of the herds in Argentina. This mixing controlled by local health authorities allowed to reach a qualitative race, resistant to local conditions, but producing quality meat.

Today, the livestock industry has 54 million head. The most common cropping system in Argentina is called "farming pasture", which consists of alternating phases of agricultural crops and pasture, and ensure that feeding flocks, allow restructuring and soil fertilization.