Restaurant 'Steakhouse Meat & Wine', Odessa Based in 1998

Main theme of cooking school Meat & Wine Sunday lesson was young meat.

In first part of session students have cooked milk veal with sous vide technology and got a wonderful gentle milky meat ready medium rare, which tried in combination with wine Santa Margherita Pinot Grigio.

Second part of class was devoted to a young lamb from the north to the Crimea, which was cooked in an Josper.

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