The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender. Jane Sigal
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Jane Sigal | 2008-07-16
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