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The waiter slapped down my pavé au poivre. It was not a particularly impressive plate- a hunk of meat, fat fried potatoes piled carelessly to one side. But something happened as I sliced the first bite- no resistance, none at all. The knife slid through the meat; the thinnest layer of crusty brown opening to reveal a pulpy red heart. I watched as the pink juices puddled into the buttery pepper sauce.Gwendal looked up. I must have uttered an audible gasp of pleasure. "I don't know why you can't get a steak like this in England," I said, careful, even in my haste to lift the first bite to my mouth, not to drip on my sweater. "Since mad cow, I think it's illegal." My fork and knife paused in midair as I let the salt, the fat, the blood settle on my tongue. ― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

The waiter slapped down my pavé au poivre. It was not...

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