Flavor Profile
The Romantic Carnivore
You cook meat the way you'd write a love letter.
You cook meat the way you'd write a love letter. You can sear a ribeye to the moment. You know your butcher by name. You use dry-aged beef, you wait for game season, you know the rest matters as much as the cook. You don't like weak, flavorless meat. You chase depth,…
Your main traits
- meat
- deep
- noble
- woody
Your aromatic portrait
You can sear a ribeye to the moment. You know your butcher by name. You use dry-aged beef, you wait for game season, you know the rest matters as much as the cook. You don't like weak, flavorless meat. You chase depth, aging, character. To you a romantic dinner is, first, a perfectly chosen, perfectly cooked, perfectly seasoned piece of meat. No clutter: a good pepper, a good salt, a good oil. You love woody and smoky peppers, mineral salts, noble red vinegars. You cook for two as readily as for twelve. You light a candle, you choose the wine with care, you serve the meat exactly to temperature. You see meat as a noble ingredient that earns all your technical respect.
Your 5 signature products
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« Tellicherry, meaty and chocolatey, is your signature on ribeye, fillet, strip. It holds its ground against dry-aged beef without backing down. »
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« Wild Voatsiperifery, woody and camphorous, rides on your game, your long braises, your red-wine sauces. Forest depth on a noble cut. »
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« Fleur de sel at the moment of serving, never before: crunchy, briny, just enough to reveal the meat. A salted slice sitting ten minutes weeps and goes flat. »
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« Sherry vinegar in your pan deglazes, your reductions, your carpaccio vinaigrettes. Depth and length on the finish, none of the cloy of balsamic. »
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« Kampot red, fruity and complex, is your special-occasion pepper on a honey-glazed duck breast or a fillet in crust. »
Your signature dishes
- Tellicherry ribeye
- Voatsiperifery venison fillet
- sherry-vinegar beef carpaccio
Your go-to occasions
romantic dinners, celebrations, meat dishes
Your opposite profile
At the other end of the spectrum:
The BotanistYou read herbs the way others read wine lists.