A Moveable Feast

Le Yumming Tasting Club

Last Saturday I was invited to an amazing dinner by chef Diane. She was my class mate in the Ferrandi Anglo class (one of the three mousqueteers), and after her stage she continued her culinary education by joining the prestigious "sup" ( as in superieur) class of the ESCF. In parallel she created her first business, which she named "Le Yumming Tasting Club". Apparently I inspired the name, as I had told her once that she has the habit of always using the word YUM when she wants to say tasty, good, delicious, etc.. "This is YUM !" is one of her most frequent exclamations...

Instead of cooking in a restaurant, she creates gastronomic dinners in her home, a beautiful typical French appartment near the Louvre. I always tease her and her husband Eric of living in the King's and Queen's appartment, as even their adress is "rue du Louvre". So her customers can enjoy at the same time outstanding French gastronomic cuisine, and the typical setting of a Parisien family home. A bigger cultural event, than just going to a restaurant. She will soon host a relatively big group, so that dinner last Saturday was also a little test for her, and I was very happy to have been selected as one of the guinea-pigs (although I was dead during work last Sunday as a consequence).

I have no worries for the quality of the food and the service Diane provides, only that she won't charge enough ;) Here are some pictures of that evening's menu. It was insane....

If you are interested in such a dining experience at chef Diane's either for yourself or for a group of friends that are visiting Paris, let me know and I will get you in touch with her.

Merci and Bravo Diane.
19.9/20 !
Good luck for next weekend ;)

Amuse Bouches
Gaspacho Andalou, Beignet de Parmesan, Dattes farcies de foie gras enrobeés de Lardo di Colonnata, sauce poivrons rouge

Entrée
Salade de Chèvre, caviar d'aubergine fumé, crevettes, coulis de tomates et tapenade

Plat
Ballotine de Poulet avec farce mousseline aux épinards, abricot et pignons de pins torréfiés, navets nouveaux aux champignons, quinoa vert, purrée de cresson.

Fromage
Rocamadour avec salade d'endives en deux façons

Dessert
Anti-stress (chocolat/framboise), jus de fraises, sorbet.
(my personal favourite of the evening, an Alain-Ducasse-inspired recipe. YUM.YUM.YUM.YUM.YUM)

No foie gras without....

...the right wine !

Philippe was so right in his comment to my last post, how can I dare to talk about foie gras without mentioning the wine to go with it. Shame on me. If you eat foie gras, and don't suppport it by a glass of matching wine, you spoil the whole experience. As essential as good bread and fleur de sel to make the experience perfect.

The classic match is a sweet white Bordeaux wine, Sauternes. There are other possibilities though, as Sauternes might be too sweet for some, and the big challenge is also with which wine do you continue your meal if you start with Sauternes ?

Other good matches :

- Gewurztraminer ("vendanges tardives")
- Coteaux de Layon  (less sweet)
- Muscat (de Rivesaltes, for examples)
- similar to Sauternes but less expensive : Loupiac, Sainte-Croiz du Mont
- Jurancon
- or as a dry white wine alternative a Chardonnay, like for example a Meursault

So I hope I made up for this "minor" mistake in my last post. I confirm again, it is really essential to be able to enjoy the foie gras tast to the fullest !

Coming up soon on this channel : how the founder of Yahoo Europe became my new boss this week...

Tapas in San Sebastian

Before you continue reading, please take note of this warning :

The following pictures contain culinary tempting content and may torture your taste buds resulting in a desire to quit everything immediately and leave towards the Basque country.

So it happened at least when I showed my photos of the tapas (called pintxos there) bars in San Sebastian to Diane and Katia this week. They both wanted to go there immediately as a consequence.

San Sabastian, a seaside resort on the Bay of Biscay was just a two hour train ride away from Magescq, so I had decided well in advance to spend one of my free "weekends" (my days off were actually Monday and Tuesday) in October there. But I had not expected such a culinary paradise.

Quoting from the last "Food & Travel" magazine issue : "San Sebastian (Donostia to the Basques) is a city which devotes itself to food and drink, where foie gras forms part of the daily diet, where salt cod is more highly prized than caviar [...] gastronomy is a religion here". Do I need to say more ?

Now simply enjoy the photos. I am happy that I eventually found a great tool that lets me share more pictures with you, without spending a whole day editing my blog. Just click on the big picture to move on to the next one, by moving the cursor on the small picture a comment for the picture will appear. If you want to go there, please let me know, I am in to repeat a bar-to-bar night anytime. If you go without me, find my adress list below... ;)

Tapas (Pintxos) bars :

Usually you get a plate, then you just pick all the tapas you want and show your plate to the waiter behind the bar who will count, or sometimes the tapas comes with toothpicks, then you pay at the end simply according to the number of toothpicks you collected.

I got along very well in all those places, even without one word of Spanish. Everybody was very welcoming and friendly to me (maybe because I consumed a lot ?).

Garbola Bar
Paeso Colon, 11 (on the "other" side of the river, Gros neigbourhood)
small bar, but nice selection of tapas, and a prowd and friendly owner, that has pinned all his awards and press clips on the wall)

Martinez
31 de Agosto, 13
Award winning Tapas, but less ambiance.

Bar Aralar
Puerto, 10 (old town)
big choice of quality tapas, and very good ambiance

Bar Astelena
Inigo 1 (old town, on plaza de la Constitution)
my favourite one
"gastronomic" pintxos with foie gras and high quality bread and jamon
According to Food & Travel magazine the story goes that Juan-Marie Arzak was inspired here by one of the pintxos (hake in pastry) and turned it into one of his signature dishes ("pudin de krabarroka").

Hotel :
Following a recommendation in the French "guide du routard" I stayed in the

Hostal Alemania
San Martin, 53
+34 943 46 25 44

clean, quiet, safe, very helpful & friendly & professional service
1 minute from the Concha beach, 10 minutes to walk to the old town
reasonnable prices (I paid about 65 Euros a night)

I can poach an egg !!!

One of the biggest frustrations of my stage was the lack of interesting tasks given to me, and the feeling that with all the daily herbs chopping and vegetable peeling I applied almost nothing I had learned at Ferrandi before. Deboning poultry, preparing a lamb rack or fish were tasks apparently too risky to give to stagiaires like me, and only the sous-chefs or very talented apprentis were allowed to do that, while I watched them chopping my parsley (I am really good and fast at that though now).

The "highlight", the mother of all rejections, during this stage took place during the last two weeks when I was working eventually at the stoves where the hot starters were prepared and plated. One of the dishes my station was in charge of was the "poêlée de champignons",  a mix of mushrooms, simply sautéed, arranged with a poached egg in the middle. Right at the beginning I wanted to take the egg out of the water when it was time to plate it, but everybody broke out in panic "no, don't touch the egg !". I didn't get it, but continued to obey and shut up as usual. So all they let me do was do dig a whole with my fingers into the heap of mushrooms, once they were put by the chef the partie on the plate to make room for the poached egg. Very cool.

So obviously on of the most urgent desires I had back in my own kitchen here to cook this dish, and just demonstrate to myself that I could poach an egg. It sounds ridiculous, because it is one of the very basic things you are taught early in culinary school, and not really difficult. But as I mentioned before, after three months in an environment, where I lost a lot of confidence into my capabilites, I had to do this. And of course it was really easy.

A very simple but delicious seasonal dish. I used cepes (porcini mushrooms). After cleaning them carefully with a towel dipped in cold water (ah, another thing I learnt !), simply sautéed in very hot olive oil, and at the end some chopped garlic, shallots and parsley added. And then a perfectly poached egg put in the middle. Voila. I can do it. Anybody had doubts ? I can do more than digging holes into a heap !

I'm on THE list !!!!!

I made it ! On the list. Of the candidates that passed the C.A.P. de cuisine, the French state diploma for cooks. Only now I am really relieved, this day and result was more important to me than the school's certificate. Only now it is official, and only now I dare to say the "holy" words : I am a French cook ! Certified by the French state. I have a real professional qualification. Wow !

The results were published on printed lists in the school yesterday, when I was still in Bavaria, where I spent a week with my grandmother and too many Knoedel (huge potatoe dumplings). So I was only able today to go and take a picture of the list. It's public and black on white. I am on it. Yes. Yes. Yes. !!!


Et si jamais vous lisez toujours mon blog de temps en temps, Chef, merci pour tout et en particulier pour le support enorme pour cette epreuve pas si facile.... !

P.S. The numbers behind the names are not the grades (I do hope I got more than 12 or 3 out of 19), but simply the date of birth... ;)

Le Fooding d'Eté

I still feel like I have been let out of prison some days ago. The last weeks have been very tough for me and I am so happy everything is over and I can enjoy life again. It did take me a couple of days to recover. The most enjoyable activity last week was just being able to sit in a café in the sun and read a newspaper. It was heaven. I fall asleep with a big smile every night, this hasn't happened in a long time...

So it's also time to pick up again some of my pre-exam activities like checking out restaurants, and joining "food"-events. Today Cathleen, Diane and I went together to "Le fooding de l'ete". I call us now the Les Trois Mousquetaires (the three musketeers), because we three are the only ones who have gone through the pain of obtaining the state C.A.P. exam on top of the school certificate. That meant about 5-7 exams more than the rest of our class, so we three have suffered together through all this. It helped a lot, not to be alone with all this additional pressure. One for all, and all for one...

Anyway this fooding event was announced as a menu "barbecunomique", happening in the garden of the MAC/VAL modern art museum in the suburbs of Paris, with a very promising participation list of grands chefs (including two with three Michelin stars) of Paris and although we didn't really know what exactly to expect, we were very excited...

MENU BARBECUNOMIQUE

Saveurs de coquillages et parfums de légumes “belle saison”.
Par Alain Passard/L’Arpège, PARIS

Chipolata d’agneau confit, anchois et olive, escabèche de courgette et haricot coco au soja.
Par Laurent Chareau/Le Transversal, VITRY-SUR-SEINE

Pincho de “lomo Unico”con su Chimichurri.
Par Gaston Stivelmaher/Unico, PARIS

L’os à moelle garni d’un paleron de boeuf confit, façon pot-au-feu, recouvert d’un Zéphyr.
Par Frédéric Anton/Le Pré Catelan, PARIS

Faux caviar et encornet au gingembre.
Par Philippe Delacourcelle/Le Pré Verre, PARIS

I had wondered how all this would be set up, and had honestly not expected to actually find the chefs themselves there. But I was wrong ! Already on the first barbecue stand behind the entrance the big and famous three star chef Alain Passard himself was at the grill. I couldn't believe it. So immediately we got into that queue, still short at that time. Once it was our turn I said to Monsieur Passard (in French of course) : "Bonjour Monsieur Passard ! Do you remember a chef called Sebastien de Massard working for you ?" Which brought a big and curious smile on his face. (Our chef had worked a couple of years for him in l'Arpege.) Then I said " We are students of M. de Massard at Ferrandi !" That got me another big smile. Sigh.... And some wonderfully tasting grilled razor clams. Look at the details of the herbs and spices and young garlic on each shell.

We thought it was amazing, that a busy three-star chef would spend his whole Sunday grilling for nothing (Despite a one time 5€ entrance fee, all the food was for free!).

 

Le grand Alain Passard "plating" razor clams for me....I was soooo excited and could feel my heart race. Alone for that moment the trip was worth it.

3 star "mussels".... To die for.

Then we noticed, that more and more people were coming in, so we hit immediately the next queue to taste what the chef of for Le Pré Verre would offer. This is a restaurant I had already heard about through Laura from cucinatestarossa, but I never went. After tasting the chef's sampler I understand now why she's crazy for his food. So I am waiting impatiently for her return from the US to go to the Pre Verre with her.

Chef Philippe Delacourcelle and his faux caviar et encornet au gingembre. Delicieux !

Unfortunately the queues got bigger and bigger then, we tried one more, but then were disappointed with what we got for one hour waiting, so decided to watch other people queue and "pique-niqued" on the lawn.

For the grand finale Diane and Cathleen queued again and brought me a Crème glacée Häagen-Dazs Coconut Macaroon, coulis de fruits exotiques mangue ananas et fruits de la passion, by Christine Ferber from Alsace who is famous for her marmelades nationwide. Yummie, Yummie ! I was so desperate for it, even forgot to take a picture....

Tomorrow we go for three days to La Baule, a seaside resort on the Atlantic coast in Southern Brittany, with both Anglo cuisine classes and our teachers for the final trip. Chef Sebastien has worked on a complete program, that includes visits and tours of all the gastronomic highlights of that region, including mussels "production", the salt marshes and the world-famous "fleur de sel" de Guerande, a fish auction (la crieé) at 3 a.m. , gastronomic restaurants, patisserie visits, etc., etc. full report here end of next week.

And then it's time to start talking about my long stage, which is going to be the next big exciting thing in my life....

Bonne semaine !

La Bûche de Noël

The Bûche de Noël is "THE" dessert served at Christmas dinners in France.

It is a cake that resembles a log that you would burn in your fireplace. The tradition originates from the days before central heating : the only way to keep a house warm was by the fireplace. So, when friends and family would come for the holidays, they would bring a log to put in the fireplace.

The tradition of burning the log began to disappear with the arrival of small stoves. The log was replaced by a smaller branch that was set in the middle of the table and surrounded by little "friandises" (sweets, delicacies) that were given as treats to guests. It is this branch that was eventually transformed into the cake known as the Bûche de Noël.

Obviously, with the title of our program being "French gastronomy", in our last pastry classes we had to produce our own Bûche de Noël.

The key components of making a bûche de Noël are

• a rolled cake based on génoise batter (similar to biscuit or sponge cake)
• crème de marron for the filling
• the decoration including butter cream, ivy leaves, fake mushrooms, chocolate, snowman and father xmas !

Of course there are many many recipes and variations especially for the cremes and the decoration. No limits to the imagination. Here is how our pastry chef Thierry taught us to do one :

For the log's foundation : spread the genoise batter on a baking sheet, bake ~15 minutes at 250° C, sprinkle both sides with a mix of rum ! and sirup, spread the crème de marron (chestnut cream), then roll firmly.

For the decoration we prepared the week before the fake mushrooms from meringue and the snowman and father Christmas from almond paste. That class felt a bit like in kindergarten, very playful.... We had a blast to see everybody's creations collected together. You could make very good psychological conclusions on some hidden character traits through the design of the figures. Look at Gil's Dracula-like Snowman (lower left section). He must have a dark side that we didn't know of yet.

Those are my fake mushrooms. The shape is not so easy to create....

The whole operations concludes with the decoration. Including spreading the butter cream, placing the figures, chocolate decoration and placing ivy leaves.

 

Et voilà le resultat final ! This is my Bûche before being packaged and frozen.

But the most fashionable Bûche de Noël and most discussed on TV and in food and design journals this year has been the one done in collaboration with designer Philippe Starck and the famous pâtisserie Lenotre. It is not only supposed to look like a real piece of wood but also has some wood flavour. I am sure it is delicious ! Joyeux Noël et Bon appetit ...

4th Regional Week - Franche Comté

Every other week, we have a so-called "regional week". This includes a 2 hour wine class on Tuesday, where we learn from Agnès about the typical wines and cheeses of the region, 1 hour theory followed by 1 hour degustation. We all love this class, as Agnès, our wine teacher is really competent, passionate and capable of transmitting her knowledge and passion to us.

The same week on Thursday we prepare a complete menu of the same region in the kitchen, usually a dish by groups of 2-3. So far we covered the Provence, Auvergne, Normandy and in the last week of November the Franche-Comte region. This part of the program is fantastic, as we get to prepare real dishes and menus in small groups, and usually learn a lot. It is a welcome change to the necessary, but not always exciting basic skills classes.

The best part is of course that we can enjoy the whole meal together including the wine we tasted the Tuesday before. Although please do not believe that we sit together around the table for 3 hours to dine and wine. It is a bit more stressful, as everybody has to keep an eye on his own dish in the kitchen while he is tasting the one from his colleagues in the tasting room (salle de degustation). So it is a steady in and out of the salle de degustation.

The Franche Comté region :

    

This region in the east of France, neighboring Switzerland, has developed meat and cheese specialties that are known since the medieval age. The Jura wine region within the Franche Comté is one of the oldest in France, planted by the Romans. Very specific wines like the macvin or the vin jaune are from the Jura.

On Tuesday November 21, Agnès brought us the following typical selection of cheese and wine for this region :

A Comté (AOC) and a Mont D'Or (AOC) cheese also called Vacherin. Comté (left picture) is the richest and most popular cheese in France, consumed by 40% of the population. Ideal fit with the vin jaune of the Cotes du Jura. The Vacherin/Mont d'Or is sold and presented in a round wooden box, in which it continues to ripen. You normally eat the creamy cheese with a spoon out of the box, spreading it on bread or potatoes. Matches best a read Beaujolais nouveau or red Cotes du Jura.

   

We tasted two typical wines of the region :

Arbois (AOC) blanc, 2000, 100% Savagnin (which is the typical cépage for the vin jaune)
The Comté cheese was a good combination with this unusual white wine.

Arbois (AOC) rouge, 2003, >80% Poulsard, a typical cépage of the Jura
The Mont d'or cheese was a better fit with this red wine.

      

And here comes the regional menu from Thursday, November 23rd, each dish prepared by someone from my class  :

Mise en Bouche : Tartines Comtoises aux morilles

Entrée : Papillotes de foie gras au chou, saucisse de morteau

   

plat 1  : Matelote d'anguilles aux legumes oubliés

This was a psychologically very difficult dish to taste.

Nobody really liked it, although among our teachers it was very popular, we had several "guest-eaters" stopping by that day. But the events of the morning were haunting us too much. We had received 3 big eels, that were still ALIVE !!!. The first method to kill, was suggested by chef Stephane as letting them die in boiling water. But it was horrible, even after 5 minutes in boiling water the eel still moved, very wild, fighting for live. So hitting on the head and other attempts followed, but the first eel just didn't want to die. Even when Philip moved of the skin, it was still moving. The pictures below show the first eel, first held up over boiling water by the chef, then in "waiting" position, and after being hit on the head.

   

For the remaining eels, we saw the chef leaving the kitchen with a pastry rolling pin and the eels, and returning quickly, with blood spread uniform, but with 2 really dead eels....

trou normand (intermediate dish) : Sorbet au Kirsch

plat 2 : fricassée de volaille a l'ancienne au vin jaune, petits oignongs glacés, purée fine d'echalotes grises
This was the dish, that Elaine, Diane and myself were in charge of. The chicken is cooked in the typical vin jaune of the region. It was very tasty, especially the purée d'échalotes, yum yum...

A particularity in France for poultry is that it is sold including the head. Still something to get used to. So before the chicken looks so beautiful in the creamy sauce, as part of the preparation you have to burn of the remaining feathers above the gas and chop off the head. But after having seen the eel being skinned alive just before, nothing could shock us any more for that day.

   

Then fortunately for the dessert, no more killing or destroying of any animal....

Dessert : charlotte aux pommes

As you can see on the picture, there was a delicious cream to be poured on the charlotte : a mix of nappage (apricot jam), calvados and cream. Simple, but surprising and very yummy !

Not Just Small Potatoes

Yesterday evening was one on those nights, when I fell asleep at 8 p.m., because I was so exhausted. Normally I had planned to go to the movies, and then for a drink to the Cubana Cafe, but I fell asleep on my couch while just watching the news. However, I am not a couch potato ! (Now watch out for the faboulous transition) This brings me to the key topic of last week's travaux pratiques : potatoes or pommes de terre in French - meaning "earth's apples" !

I know some of you are maybe disappointed that I am not talking too much about the creation of sophisticated gourmet dishes, but it's not what I am learning. Yet. Cutting potatoes and vegetables is all part of learning the basics, the foundation of French cuisine. I realize now I might lose some invitations that I recently got, in the style of "come and stay with us for a weekend, and by the way you can cook for us if you want" ;).

Cutting and frying the pdt (short for pommes de terre) reminded me how I discovered the origin of French fries about 30 years ago in our kitchen. I still remember my disbelief, when my mother suggested one day, we could make our own French Fries at home...Those tasty sticks were done from potatoes ? No way !

If you should make a guess, what do you think how many official ways do exist in French cuisine to cut potatoes in cubes, slices, sticks or shape them ?

Wrong. There are more. And surprisingly none of the cuts or shapes them is called "French Fries" !

Here are all the ways we need to be able to do and know by heart :

First there are the taillages (cuts), the picture shows Chef Sebastien's cutting board with the models :

Pommes cheveux ("hair") : 6-7 cm long, 1 mm thin

Pommes pailles ("straw") : 6-7 cm long, 2-3 mm thin

Pommes allumettes ("matchstick") :  6-7 cm long, 4 mm thin

Pommes Pont Neuf (named after the famous bridge in Paris, where fried pototaoes were solde first time) :  6-7 cm long, 1 cm thick

Pommes Parmentier (named after M. Parmentier who pushed the potoatoe into the French market after his experience in Germany !) : cubes of 1 cm

Pommes Paysanne ("farmer") : square of 1cm surface, 1mm thin

Pommes Gaufrettes ("waffles") : round base shape, then cut into a wafer pattern with the mandoline

Chips ("crisps") : round shape, very thin

Depending on their thickness those potatoe cuts are then fried in either 1 or 2 "baths", result (from left to right cheveux, paille, allumette, pont neuf, gaufrettes, you can click on the thumbnails to see the full size photo) :
 
 

Then besides the different cuts, there are all the possibilities to "turn" (tourner) potatoes, meaning giving them a specific shape.

As I forgot to take a picture in class, I took the opportunity to practice this morning at home and turned potatoes, what an occupation for a Saturday morning. But it is good and necessary to practice, to be able one day to get the perfect shape done in less than one hour per potato :

Pommes Parisienne : little ball
Pommes Champignon : based on pomme parisienne, then shape as mushroom. For me this too "classic" (aka old fashioned). Why would I want to present a potato in a mushrom shape ???
Pommes Olive : 2.5 cm long, 1 cm wide
Pommes Coquotte : 7 sides, 5 cm long, 1.5 cm wide
Pommes Anglaise : 7 sides, 6 cm long, 3 cm wide
Pommes  Chateau : 7 sides, 7 cm long, 4 cm wide
Pommes Fondante : same as Pommes Chateau, but cut in half

I want to finish this post with another picture that should make you hungry. Chef Sebastien showed us the different cooking methods per cut and shape, and there is a very simple way to transform the pommes parmentiers into a exceptionally tasty meal or sidedish :

Prepare a persillade : chop garlic and parsley together. Bring oil and butter to foam in a pan, add the potato cubes, salt, brown the potatoes to a golden color, add butter "if necessary" (don't ask me for a more precise definition, but normally always necessary in French cuisine ;), add sliced onions, when onions are transparent and golden as well, drain everything to seperate fat. Put potatoes back in the pan, add persillade. Mix everything then enjoy. Trust me sometime the simplest things can bring a lot of happiness. Bon appetit.   

            

Agneau ou mouton ?

Our training includes presentations from bouchers, charcutiers and poissonniers to be able to understand better how to chose products, and to know from which part of the animal is which type of meat. During the first months we have once to twice a week a speciality teacher coming with his animal(s).

Last week we had the first butcher presentation, and the theme was l'agneau, the lamb. The first surprising thing to me was the boucher himself. I had expected an old guy with a big belly, red face, blood on his uniform from slaughtering and sausage fingers. But we were welcomed by a handsome looking young man, fine hands, business suit and tie, and very well educated style. So I was thinking, what's this consultant doing here, and when will the butcher eventually arrive....

We got to spend 3 hours with him, and started with a bit of theory. "What is a lamb ?".

Ah, not so trivial as you might think ! On French menues you can find agneau or mouton, and I had never really thought about why there are two different names, while the explanation is simple. In official industry terms, an agneau (lamb), that is older than 12 months, needs to be called mouton (sheep). Ach so....!?! .

Mouton has a stronger, not always nice taste, that is why in good French butcher shop and gastronomic restaurants one finds only agneau. The other things I didn't know, that, sticking to that definition, in the UK, where lamb is a popular dish, people don't eat actually lamb, but sheep, because in the UK people don't like "to eat babies". Those were his words... So I realized that this could be the reason, that my mom doesn't like to eat lamb, since she spent a year in the UK. The strong taste of the older animals, will forever be associated with this meat for her, even if in France, the agneau taste is much milder and finer.

I noticed that most of my colleagues were shocked when he explained that a "agneau de lait", (milk lamb), a popular meat around easter time, was called that way, as the lamb had only been fed by his mother's milk, before it was transformed into filets at the age of just 1 month. I must admit that I wasn't shocked, so I felt somehow guilty, and wondered why I was not shocked, but rather associated a nice meal with it. Maybe it's just that I have been exposed too long already to delicious French dishes like foie gras, or frogelegs, that other cultures consider as not ethical to eat...

After the therory introduction we got of course to watch live, how the lamb was divided into the various sections, called rosbif, casque, baron, carré, culotte, filet, selle anglaise, poitrine, papillon that would later be sold to chefs or consumers. The way an animal is cut in France is adjusted to the taste and dish of French consumers, and is different in other countries. Nouveau pour moi aussi !

Check out the cool tie !

 

Nice hands....

All final cuts arranged in the order of market price/kg. Dependent on the quantity of "conjunctive tissue" in the meat !