"I am the creator of the most expensive steak au poivre ever prepared. No gold leaf was harmed in the making of my dish, and I have no comparative data to support my claim."
"It all started with the kind of simple craving that drives so many of my days. A pepper steak. One morning I woke and could think of little else."
"It's a very traditional, even banal dish. Just a reduction of the pan juices finished with cream and booze, the fire of the peppercorns tempered by searing."
"In the usual way of these origin stories, several French chefs of the 1930s bickered among themselves... claiming earlier provenance."
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