In 1986, Mark Bitterman sat in the hole-in-the-wall restaurant in France staring dumbfounded at his steak. Firm in texture, it was absolutely superb! Each bite hit the taste buds with layers of richness and complexity – much like a fine wine. Quite simply, it was the best steak he'd ever tasted. Being a lover of good food and good eating, Mark just HAD to find out what made it ... Continue Reading