Most Expensive Piece of Art Most Expensive Piece of Steak
(CNN) — "Would yous prefer the 2000 or 2003 vintage?"
A standard question if you're deciding on wine in a fine eating place -- but unheard of if information technology's beef y'all're ordering. That'south because only i butcher in the earth, Alexandre Polmard of France, offers (arguably) the ultimate in unique -- and expensive -- meat.
The young farmer, breeder and butcher is the sixth generation to work in the eponymous family concern, which was founded in 1846.
The business organisation truly distinguished itself in the 1990s when Polmard's grandfather and father investigated and ultimately introduced a meat treatment called "hibernation."
The way it works is cold air is blown at speeds of 120 kilometers per hour over the meat in a -43 C surroundings. This allows meat to exist kept for any length of time -- and, according to Polmard, with absolutely no loss of quality.
$3,200 for a steak?
Farmer, breeder and butcher Alexandre Polmard.
Polmard
The 2000 vintage cote de boeuf (rib steak) tin can command €3,000 ($3,200).
The breed of cattle in question, rivaling the most expensive and sectional global names in beef such as Blackness Angus and Kobe, is chosen Blonde Aquitaine. Polmard and his family unit enhance them outside the pocket-sized town of Saint Mihiel in the Meuse region of Lorraine, northeastern France.
"My family wouldn't dream of raising animals in sheds where they take no space or room to roam," he says. "Hither they are in the open up air, living in forests and on parkland. There are shelters they tin can choose to visit in instance information technology rains or snows. It's really five-star adaptation!"
Keeping stress levels depression
Polmard says he talks to his animals daily, ensuring their lives are equally comfy and stress-free equally possible -- even when it becomes time for them to terminate.
Increases in a cow'southward stress levels equally information technology enters an abattoir cause a subsequent spike in levels of glycogen and lactic acid -- and that means a loss of tenderness and, ultimately, flavor. Polmard is therefore investing a one thousand thousand euros in an abattoir at his farm in which only 4 cows will be killed per calendar week -- and in a unique setting to keep stress levels to an absolute minimum.
The results are tangible.
"All the love and attending we give our animals comes through on the plate when you taste it," he says. "They really are unique."
Fans of fine food seem to agree and are flocking to the Polmard boucherie in the center of Paris' St. Germain des Pres quarter.
Information technology looks more than like a jewelry shop or vintage wine merchant than a butcher shop, the cuts and charcuterie displayed in wooden drawers with handwritten labels, all in a dark, dramatic interior.
Polmard sells merely beef from its subcontract, nearly of which has been aged between 28 and 56 days. But it's the vintage "millesime" beef that'southward so revolutionary.
"I wanted to recreate the earth of vino and shake up traditional butchery, seducing people once once again to swallow beefiness past offer them something exceptional," says Polmard.
Bachelor to only a handful of chefs worldwide
Blonde Aquitaine cows on the Polmard farm.
Polmard
Despite the eye-watering toll tag, customers put their names down months in advance to try to reserve some of the rarest, well-nigh aged cuts. As with wine, unlike vintages of beefiness have different tastes and attributes.
When it comes to restaurants, Polmard only entrusts his ultra-sectional and expensive vintage beef to a select scattering of chefs effectually the world.
Before he does and so he pays them a personal visit to ensure they understand the nuances and subtleties involved in his meat, the likes of which have never been seen earlier.
Arguably the chef he trusts most anywhere around the world is fellow Frenchman Fabrice Vulin at two-Michelin-star restaurant Caprice in Hong Kong'south Four Seasons Hotel. A temple to fine French dining, it overlooks Hong Kong's Victoria Harbor and is filled with crystal and marble.
Such a unique meal deserves a unique venue, so the contempo seven-course lunch celebrating Polmard's 15-year-old beef is served at Caprice's chef's table, which looks onto the kitchen and sits inside the restaurant's famed vino room and adjacent cheese cellar.
At HK$five,500 ($700) per person -- not including wine -- this isn't your usual lunch.
From the rumpsteak served vitello tonnato style (sliced sparse with fall truffles) to the beef tartare with Laphroaig whisky and Oscietra caviar, this is one extraordinary meal.
The master event is, of class, "Polmard's Rare Millesime Cote de Boeuf, Vintage 2000." The 4 privileged diners become silent every bit Vulin brings over the enormous cut, earlier he deftly and expertly slices it, revealing nigh no marbling or fat in the cherry red and pinkish flesh.
As chef Vulin explains, what sets the taste apart is the gentle acerbity and a texture similar no other -- you barely even need a pocketknife to cut it.
It's clearly very, very special. But is it $700 per person special? The full bookings at Caprice for the meal --- and the waiting listing for orders at the Polmard boucherie -- would suggest and then.
Polmard , 2 Rue de l'Abbaye, Paris; +33 1432 97648
Source: https://www.cnn.com/travel/article/most-expensive-meat/index.html
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