极品牛排解码之旅

Gourmetroadtriplookingforthebeststeakintheworld.Breeders,farmers,butchers,cooks,historiansandbusinessmenallaroundtheworld(France,Italy,Spain,Sweden,Belgium,UK,USA,Canada,Japan,Argentina,Brazil)helpusunderstandthe(r)evolutiontakingplacerightnowandthechallengesahead. 眾多肉類中，牛肉一向最得寵。久而久之，牛扒成了美食的代名詞。 銷魂的焦糖色，代表口感微脆；迷人的粉紅色，代表肉香四溢及軟糯的口感；加上濃厚醬汁，半溶牛油，和滋滋的聲音。吃下去，是幸福的感覺。一向監製血肉橫飛恐怖驚慄電影的FranckRibière回歸基本，首次執導一部真正關於肉的電影，找回自己的「comfortfood」。他認為，一塊完美的牛扒，廚師的功力只是輔助，上乘的牛肉會為自己發聲。FranckRibière走遍南美、美加、歐亞，由農場到餐桌，探索牛扒的誕生。捧在手心的每一塊牛肉，都是精緻無瑕的藝術品。每一道脂肪的紋路，都令人雀躍萬分。吃，本身就是藝術。 Whereisthebeststeakintheworldtobefound?Thesedaysitseemsmorethaneverthattheworldispopulatedbyfoodies,andoneparticulardishaboutwhicheveryoneremainsparticularistheclassicsteak.FilmproducerandbeefloverFranckRibierehitstheroadtoseekoutthebestprimecutsintheworld,venturingasfarafieldasKobe,JapanandLatinAmericatosatehisappetite.Alongthewaythereismuchtolearnaboutcattlerearingandmeatpreparation,especiallyhowtheJapanesepampertheircowsbeforetheyaretakentomarket.WhetherornotyouagreewithRibiere’sconclusion,hisodysseyissuretohaveyourstomachgrowling.