Miaam

Et oui encore de la bouffe, mais je crois que je vais faire une petite serie sur mes aventures culinaires...

Petite excursion sur San Francisco pour un Prime Rib d'enfer a la "House of Prime Rib"... avec Thierry, que je profite de revoir. (cela faisait bien longtemps, on a bien rigole)
Bon j'avais oublie mon appareil photo...
La viande etait trop delicieuse, tendre, fondante meme...

The Story of our Beef

The Roast
Producing roast of beef to satisfy discriminating tastes is truly an art. We use an old English formula of blanketing the rib in coarse rock salt. This insures that the joint comes from our ovens with all of its fragrant natural essences sealed in.

The Rib
Our chef constantly seeks out the finest beef ribs, and brands them for our own refrigerators. He judges for quality, for perfection in firmness, texture, color, and for the presence of marbling in the lean red meat.

The Aging
Our timing is precise. The method is tested, and the result is the ultimate flavor and tenderness.

The Carving
The carving must be deft, and "short the time from cart to plate." Our roasts are carved to your individual order and in your view, from our specially built carts, and served piping hot.