Tout le Bœuf: Concept Brand Development & Visual Identity
Tout le Bœuf is a conceptual fine-dining restaurant brand centered on global beef cuisine and rooted in French alpine heritage. Inspired by the fictional legacy of founder Hugo, the brand honors the philosophy of utilizing the whole bovine while celebrating international culinary traditions. This project focused on developing a refined, Michelin-aspiring visual identity system — including logo design, typography, and branded collateral — crafted to position Tout le Bœuf as a destination for elevated, world-class dining.
About:
There once was a little village man named Hugo who lived in the French Alps. He fell ill in his late adulthood. However, the village always took care of one another. A sweet little lady at the top of the village, who was known for her hospitality and sublime meals, would feed him during his trying times. Her beef bourguignon was a famous dish in the little village. Hugo found this to be the best thing he ever tasted. He’d ask her ever so nicely to try more dishes with the tender beef.
After all, the mountain pastures of the Alps is the home of only the best cattle. Cooking for others was her passion, so she had no problem doing this for Hugo. Every dish he had made him more curious about the endless possibilities of beef. Hugo decided that he would no longer spend the rest of his days bedridden. He wanted to travel the world and try the best beef dishes from every village — and that he did. At the end of his battle, he was determined that everyone should be able to experience the beef of the world without having to go too far, for he knew how hard it could be on people fighting the same battles as himself.
Before his passing, Hugo opened up a strictly beef kitchen with dishes from around the world. Hugo’s legacy will live on throughout the endless possibilities of Tout le Bœuf.
Mission:
Here at Tout le Bœuf, our mission is to create the best beef dishes from around the world. The village our founder Hugo is from took pride in the cattle that lived in the Alps alongside them. With that being said, we vow to give our respect by using all parts of the bovine. This also makes it easier for us to prepare dishes from around the world, just as Hugo wished, since every culture uses different parts of the bovine to create fantastic food for everyone to enjoy.
In 2008, we received our Michelin star rating of three stars — exceptional cuisine, worth a special journey. With that being said, we strive to redefine the art of cuisine by delivering an unprecedented culinary experience that captivates the senses and transcends expectations. We are committed to achieving and maintaining our Michelin stars through an unwavering dedication to culinary excellence by sourcing the finest ingredients and highest quality bovine, while showcasing the creativity and passion of our accomplished chefs.
Driven by the pursuit of perfection, we aim to curate an epicurean journey where each dish is a masterpiece, meticulously crafted to harmonize flavors, textures, and presentation.
