A shopping trip to France last week yielded a stunning cote-de-boeuf.  For any Americans not familiar with the cote-de-boeuf, think of a double-thick rib-eye steak (2.5”-3” thick), cooked medium.  Medium dead.

Anthony Bourdain: “Pound for pound, this is probably the best cut of beef on the animal — and one of the most expensive. For your serious meat-eating guests this is the way to go. When you approach the tableside with two of these intimidating monsters, and carve them in front of your guests, they will tremble in shock and awe, basking in your magnificence and casual impertinence.”

“I suggest serving this dish with French fries and a staggeringly expensive bottle of burgundy in cheap glasses. Just to show them who’s their daddy.”

I live in Switzerland, so frites = rosti. And I prefer Bordeaux to Burgundy. But the spirit of the recipe remains the same. And Aude remains in shock and awe, basking in my magnificence and casual impertinence. As do Daisy & Calypso (but with less shock and awe — more of a casual, egalitarian acknowledgement of greatness.  Or as much enthusiasm as cats can muster).