Urus and Benoit Mathurin connect a steak-house menu with a French accent

A steak house’s identity is shaped by the dishes around its central cuts as well as the cuts themselves. Urus’s March 2024 announcement introduced a collaboration with Benoit Mathurin within that wider menu.

WAYFARER’s article described the restaurant through an emphasis on older cattle raised on Brazilian pasture. It connected the Urus name with the historical aurochs reference, using that association to frame the house’s stated approach.

Mathurin’s involvement was presented as a French contribution to a Brazilian culinary setting. The report described his work extending from house-made couvert preparations to desserts, rather than limiting the collaboration to a single steak dish.

Risottos and pasta were also named in the menu’s broader structure. Together, those categories show a restaurant proposing more than a succession of grilled cuts, with different parts of the meal intended to carry the chef’s contribution.