Part 6/8:
Following the pork belly, diners are introduced to the rib roast, which offers a delightful balance of leaner and fattier meat. The tender rib meat, enhanced by a well-judged fat-to-meat ratio, introduces another dimension of flavor and texture.
The luxurious pork chateaubriand—a challenging cut known for its limited yield—further elevates the meal. Its succulent taste, while slightly chewier than the other cuts, carries a profound flavor that delights even the most discerning palate.
In an unexpected twist, the chicken breast cutlet garnished with vinegar and tartar sauce impresses even in a pig-centric establishment. The marination process yields a juicy chicken that beautifully integrates with the light, citrusy homemade tartar sauce, offering a refreshing contrast.