My focus at @lestroischevauxnyc has always been about the air and the sea. For Autumn season, we decided to incorporate a bit of beef into our menu- but in a way that I’ve only ever cooked during my stints in Europe. Slow fire. This isn’t a steak, not in the American way. Americans tend to cook hard and fast, thinking the fire needs to be high and that char is good- that lacks finesse and for me, it sacrifices the flavour in lieu of theatrics. Slow fire is about time. It’s about manipulation, it’s about patiently building layers, and it’s about finesse. Coals, blanketed in seaweed, and the best beef, roasted quietly for over two hours. Entrecôte Rôtie aux Algues Seaweed roasted entrecôte, matured 80 days, finished with beurre de foie gras and nori, served with millefeuille de pommes de terre and osetra caviar. A celebration of what cooking with fire can be. Autumn Season at @lestroischevauxnyc begins on 8 September reservations are available now on @resy