Winemaker’s Steak

During la vendange, the grape-harvesting season that takes over all of Burgundy in the fall, everyone looks forward to the annual end-of-harvest celebrations. While we aren’t winemakers, fall also signifies the end of the Atelier’s cooking class season, so we’re often ready for a celebratory meal right beside them. For dinner, we often choose a fat slice of bone-in côte de boeuf, a classic beef cut for festivities, first frenching the bone for a pretty presentation (which is g