Unless your child is over the age of 15, then the world’s most expensive steak is not older than your teenage son or daughter. When you take five minutes and think about it, who has all that patience to age a steak for 15 long years? How do you even remember you aged your steak for that long? If I can’t seem to remember where I put something a week ago, that’s it. Gone with the wind. Well, one meat loving chap in France creates a steak like no other. The kind of steak you might want to sell your house for.
He uses a special hibernation process which has been passed down from generation to generation, making Alexandre Polmard the sixth in his generation to practice the ageing process since his family began it in 1846. Hibernation involves blowing cold air over the meat at 120KM/H at -43C temperatures. The end result? According to Chef Fabrice of the 2 Michelin Star restaurant, Caprice at the Four Seasons Hotel in Hong Kong, the steak is so tender, you barely have to cut with a knife. How’s that for quality?
If you have Ksh. 327,000 to spare for a steak, you should definitely give Alexandre a call, make your order and join the long waiting list of fellow meat lovers waiting on their one of a kind vintage 2000 rib steak. If his line is busy, you could visit the Four Seasons, try your luck and make a lunch reservation for Polmard’s Rare Millesime Cote de Boeuf, Vintage 2000. Lunch will set you back Ksh. 72,000. Excluding wine.