We’ve just finished lunch. A truly amazing lunch of the simplest food. A little steak. A little bacon. Some grated celariac with a mustard & horseradish vinaigrette. Some wine. Some bread. It took 5 minutes to prepare. 10 minutes to cook. And we will be a lifetime in remembering the moment. Not only did grilling the meat on an open fire make this humble meal, but it elevated an already awesome piece of meat to perfection. The steak was a mystery cut from a 57 month old Blonde d’Aquitane bull. Did you get that? 57 months…that’s over 5 years old! And it was, perhaps, the most tender cut of meat I’ve ever eaten. It cut with a butter knife, melted in the mouth, and lingered on the palate with a rich flavor. The butter and Roquefort cheese only made it the more sinful. It just goes to show, sourcing your meat, buying quality food and cooking it simply can be the way to perfection.

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