The 3,000-euro steak
Aged just 25, he is head of the company that has revolutionised the concept of the traditional butcher’s shop. Alexandre belongs to the sixth generation of Polmard butchers. They have seduced chefs like Guy Savoy, but anyone can buy their products online, or from their Parisian boutique. The côte de boeuf, or rib fillet, from the year 2000, is the star cut. It can cost as much as 3,000 euros.
The secret is in the breeding and research, a family tradition. They have put technology to the service of the palate, using the hibernation method: the meat is blown with cold air at 120 kmph, at a temperature of -43°C. This way, the meat is kept in ideal conditions, for an unlimited time. What next? Screens with live images of the farm at its stores.