Chefs across the island of Ireland who currently hold one or more Michelin stars share their greatest culinary secret: where do they eat when off-duty?
How to cook the perfect steak with Stephen Buckley of FX Buckley
Few things unite most high-end chefs, but scratch the surface and you’ll often find that for many, their first and most enduring love isn’t something complicated and trendy, but rather classic French bistro food. Because regardless of what they cook at work, when it comes to their own Last Supper, the dish they’d most like is often that cornerstone dish of French gastronomy, steak frites. The classic combination of seared beef, chips, a decent sauce and some sides is one of France’s greatest exports.
Ribeye, rump, sirloin or flatiron. T-bone, fillet, porterhouse or the crowning glory, côte de boeuf. All are suitable and all inspire much debate. What breed of cow produces the best beef? How long should steaks be aged for? Is 28 days best? Forty days? Sixty days? Longer? What about dry ageing? Does a Himalayan salt chamber really make a difference?