Steak

Sous vide strip steak with black truffle butter and Welsh smoked salt, coconut creamed chard, and tomato rice. Wine: Château Vrai Canon Bouché Canon-Fronsac 2018.

An excellent dinner and a lovely right bank Bordeaux. I am a bit of a salt collector, and this is my favorite salt to date (Halen Môn Anglesey sea salt smoked over oak). Sadly, the place I got it from no longer carries it, so I hope I am able to find more when I run out.