What I enjoy most about butchers is their culinary ‘savoir-faire’. A butcher is like a consultant – meat is your primary material to build from. Each piece has a specific duty and a butcher is there to advise you on what is best for your cooking purpose.  I got to spend a very instructive afternoon with Michel Stein, butcher in Médoc.  Always in a humourous … Continue reading Butcher for a day