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NEW YORK FOLLOWED BY MOSCOW FOLLOWED BY DUBAI. THEN I SHOULD CALM DOWN FOR THE RITZ OPENING

Serendipiti and Blanc d'Aquitaine Beef making a Steak Tartare

May 24, 2013
Serendipiti and Blanc d'Aquitaine Beef making a Steak Tartare

Alexandre Polmard from Lorraine, Colin Field and Michel Roth the celebrated Ritz Chef get together to make an incredible Steak Tartare in Lorraine. Alexandre actually has 100 cows. They eat grass over one hundred and twenty hectares and sleep in what can only be called a 5 star luxury abode. No wonder the Beef is succulent and the Serendipiti Tartare is to die for. Here Michel and myself are doing photos for a Canal+ télévision programme. It was freezing, but there's no business like show business!!