I recall a time when I thought French beef was incomparable to Japanese and it is. I walked into Severo Tokyo and introduced myself to William the owner. That meeting was short, and William was sure to tell us about the inferiority of Wagyu, at least that’s what I understood he was saying. I am not a French speaker so its possible I confused the conversation and it wasn’t until recently I made sense of that night.

Here is how it goes: many people consider wagyu as the connoisseur’s beef almost an exclusive club, the essence of fatty beef that makes it melt in your mouth. But even if it melts in your mouth that isn’t enough to make Japanese Gyu the be-all and end-all. No doubt Japanese beef has its benefits: https://mesubim.com/2015/11/05/conjugated-linoleic-acid-cla/

The Blonde d’Aquitaine we ate yesterday was simply fantastic beef, (Bravo William) it has a depth of flavor and intensity, purity – it was excellent. The contrast to Wagyu, virtually no fat at all, it was tender and delicious and none other than bravissimo 👍🏻👍🏻👍🏻