With chicken, cheese, bacon, and two master chefs, nothing could go wrong. Master butcher Marco Pauvert wraps a chicken cordon bleu with bacon and string, with commentary from master chef Philippe Haddad.
The quest for the perfect steak is not just passionate and never-ending, it is also controversial and, occasionally, the topic of heated debate. The differences can even be regional (e.g., Chicago vs New Orleans-style steaks). And one of the (many) mitigating factors surrounding steak preparation is searing.