Paris, middle of winter, it’s cold, the air is dry, sun sulking on the horizon, a little table in the corner of the cafe where a struggling beam of sunshine lights the edge of the wineglass filled with the house Cote de Rhone. Looking up, the waiter arrives, a Salade de Chèvre Chaud in hand,…
Temperature has dropped to 7 degrees C (but it feels like 5). Time for roast beef with attitude. A combination of a beef roast encrusted with black pepper, served with an eschalot and garlic braise, and a wonderful horseradish sauce.