Meat

I cannot think of any instances in meat cookery where pepper would be unwelcome, whether it be a light dusting or big-time seasoning. Pepper holds its own with substantial meaty flavours, while the meat itself disseminates pungency, resulting in dishes with magnificent depth of flavour. The classic Steak au poivre springs immediately to mind – the texture of the meat as you bite into it, the full-bodied juices and meaty aroma, the fire and crunch of cracked peppercorns. There can be few gustatory experiences so powerful.