Saturday 26th September - Dinner at Le Cathare

We had a booking and wandered along about 7.20pm and there was no one else at tables when we arrived.
We had a nice table and Jan had a view of the huge open fire that we found out the chef used for cooking the steaks. There was a fire flaming away about 600mm above the floor of the oven and the coals dropped down onto the flat hearth underneath. That's what the chef cooked the steaks on. after he had cut them off a huge slab of beef that was kept in the open fridge nearby.
Once the steaks were cooked he had this funnel on a long pole that remained in the fire most of the night that he put a tablet of duck fat and because it was hot the duck fat flamed and drizzled all over the meat.