but there is a limit to how much I would pay,
unless I had unlimited funds, then I might got to the heart of Paris' St. Germain des Pres quarter and visit the Polmard boucherie, where the 2000 vintage cote de boeuf (rib steak), for instance,
costs about €3,000 ($3,200),
the steep price covers the cost of raising an exclusive breed of cattle called ‘Blonde Aquitaine’, and a process called hibernation, Alexandre Polmard, the young farmer, breeder and butcher is the sixth
generation to work in the eponymous family business, which was founded in 1846,
the business truly distinguished itself in the 1990s when Polmard's grandfather
and father investigated and ultimately introduced a meat treatment called 'hibernation', the way it works is this, cold air is blown at speeds of 120 kilometres per hour over the meat in a -43 C environment, this allows meat to
be kept for any length of time and, according to Polmard, with absolutely no loss of quality,
Polmard is therefore investing a million euros in an abattoir at his farm in
which only four cows will be killed per week to keep the process exclusive and
unique, if you want try one of these steaks you will have to join a long queue
at Polmard, 2 Rue de l'Abbaye, Paris; +33 1432 97648, (if you do book a table
there please bring a doggie bag so we can try some).
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