Paleron du Boeuf; Vin Rouge

This was plate by Chef Lemaire.

This was plate by me. And this is my first plating here.

This beef was vacuumed and was steamed for 72 hours. Damn tender..

Today the chef made a sausage made of beef blood. Before it's cook is red in colour, when it's cooked is black. Its so eeeyer that i dont dare to give it a try. Some of them say its nice but not all like it. A friend of mine said it taste like pig liver.
For this 3 weeks i learnt ALOT. Really alot, other then another language. Too much to list, i'm sorry. I'll share with you guys when i'm back. All this need time and strength to get which is not easy. So there will be conditions;D