L'ATELIER DU BOUCHER
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Refined meat is an exceptional product. It is the maturation of the meat on bone for several weeks in cold for tenderness and exceptional flavor. The goal is to seek as much tenderness as possible and more complex tastes. Daniel Baudoin juggling with Hydrometric and refining Time. Go and always look for more rustic flavours. As with wine, meat selection is important for a long-term refining. La, Kobe beef, Angus, Herefort, Simenthal, Galicia. In addition, the selection of this professional is marked as its choices go to animals that are at least four years old. The duration of refining may range from thirty to one hundred days. Sold from EUR 40 per kilo, this noble meat deserves the greatest respect in the kitchen. Our professional has a meat cellar for conservation. It offers tasting boxes to offer fans of strong sensations.
Did you know? This review was written by our professional authors.
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