by lspeed | Aug 16, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
My long standing business partner being Italian, I learned early that there are subjects you better not argue about. Football is one, coffee another, and al dente or precooked pasta should never be a discussion subject anyway anywhere. But if you’re brave enough (which I am not), and want to ruin a perfectly nice conversation with an Italian, casually mention that gelato owes a debt to the United States.
The room around you will turn arctic immediately.
Unfortunately though, history is mischievous. Italy’s love affair with frozen desserts does indeed go back centuries. Florence gets most of the credit, thanks to architect, engineer, and general Renaissance overachiever Bernardo Buontalenti, who’s said to have whipped up an early milk-and-egg frozen cream. A century later, Sicilian emigrant Francesco Procopio dei Coltelli took the idea to Paris and opened Café Procope, turning frozen desserts into the hottest thing among people wearing far more lace than they should.
But the sticking point remained that actually making the stuff was brutal. Ice, salt, metal tubs, and a lot of frantic hand-stirring sounds charming in a cookbook, but considerably less so if you’re doing the stirring at 5am.
That is, until America blundered into the Italian ice cream parlour.
In 1843, American inventor Nancy Johnson patented a hand-cranked freezer with a rotating beater. A small idea that made a huge difference to to frozen desserts. But the real breakthrough came only decades later. In 1904, Harry Miller of Ohio built a horizontal freezer that circulated refrigerated brine around the mix. A year after that, New York’s Emery Thompson came up with a gravity-fed vertical batch freezer.
Suddenly you could freeze the mixture fast while churning it continuously, which meant tiny ice crystals, better texture, and way more control over how much air got folded in. And this is where the story gets awkward for gelato purists.
That batch freezer is, essentially, the mechanical heart of every Gelateria on earth. Instead of a heroic employee and a bucket of salted ice, you get refrigeration and rotating blades doing the freezing and churning. Smaller ice crystals give you that famously silky texture. Careful control of air gives artisan gelato its dense, rich bite, which is very different from the fluffier mass-produced ice cream.
The Italians didn’t just take a good look and move on, they improved on it. In Bologna, Otello Cattabriga patented an automatic gelato machine in 1927. Then, in the 1940s, engineer Bruto Carpigiani built his Autogelatiera, using a rotating helical spatula to make production faster and more consistent. He died in 1945, just before his invention took off commercially. But his brother Poerio continued and founded Carpigiani in 1946, a name that became synonymous with professional Gelato equipment worldwide.
Add in post-war refrigeration and pasteurisation tech, and proper refrigerated display cases, and you’ve got the full transformation. Gelato went from a fragile, ice-and-muscle craft to something that could be made safely and consistently, without losing an ounce of the skill, flavour, or creativity that makes it special.
So, who really invented modern gelato?
As with all food history, the answer is “it’s complicated”. Italy brought centuries of obsession, technique, and flavour. America added useful engineering. Italy took that engineering, refined it, and somehow made the whole world forget where it came from.
Which, in essence, a very Italian move.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Apr 19, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
The burger began life with all the glamour of wet rope and dockyard grit. Its ancestor, the Hamburg steak, arrived in late 19th century America, courtesy of German immigrants who had little culture and patience for culinary theatrics. This was minced beef, seasoned, cooked, and dispatched with efficiency – no garnish, no narrative, and no ambition beyond solving hunger pangs. When placed between two slices of bread with Teutonic efficiency, the modern burger clicked into place. Portable, edible, and structurally sound, it was less a dish than a piece of food engineering.
What followed was not evolution but global opportunism. The burger was built on a flexible blueprint and proved remarkably easy to export. America standardised it, scaled it, and sent it out into the world as both product and idea. Fast, cheap, consistent, and only very faintly indulgent, it was the edible equivalent of a well run assembly line. When it arrived in foreign markets, it did what all successful emigrants do – adapt quickly and without sentiment.
Local Flavours, Same Core Idea
Japan gave it teriyaki, a lacquer of sweet soy that turned it into something exotic. India removed the beef altogether and replaced it with Aloo Tikki, a spiced potato patty that retained the structure while rewiring the substance. Mexico, predictably, added heat and generosity, layering jalapeños, avocado, and enough personality to make the original look underdressed. Variations appeared everywhere, each one bending the rules without breaking the format. The burger’s genius lies in its elasticity. Change the filling, adjust the seasoning, swap the bun, and it is still a burger.
A Move Upmarket
For most of its life, it remained aggressively democratic. It belonged to the street, the roadside stand, the fast food counter humming with fluorescent excess. It was eaten standing up, in cars, at desks, occasionally with moments of regret. It required no explanation and you knew exactly what you were getting. Then, in the early 2000s, the burger wandered into better neighbourhoods and stubbornly refused to leave. Chefs and restaurant owners began to reconsider it, because here was a format that everyone understood, a blank canvas disguised as comfort food.
So, why not elevate it by taking something deliberately ordinary and treat it with the seriousness reserved for white tablecloth settings. The results have landed somewhere between impressive and ridiculous. Wagyu beef, with its intricate marbling and higher cost, successfully replaced standard mince in the right settings. Black truffles and foie gras made their inevitable entrance, because restraint had left the building. Brioche buns appeared, richer and just indulgent enough to suggest that the burger had started growing ambitions. There are weird gold leaf versions too, which are both edible and entirely unnecessary, a rare culinary achievement in itself.
The Big Boys Join The Climb
The familiar chains were watching all this with a mixture of curiosity and mild panic and attempted their own upgrades. This did not always go down well. McDonald’s flirted with premium lines such as their “Signature” and “Gourmet” ranges, swapping sesame buns for brioche and adding ingredients that sounded like they had attended but never finished graduate school. The problem was not the idea but the setting, because a softly lit description loses its charm under fluorescent lighting and next to a self service kiosk.
Burger King tried similar manoeuvres, leaning on Angus beef and thicker patties, occasionally landing a decent result but rarely shaking off the sense that this was a familiar product wearing a borrowed jacket. Wendy’s has arguably done better, leaning into fresh beef positioning and incremental upgrades rather than full theatrical reinvention. Meanwhile, various limited edition “luxury” launches across the industry have come and gone with the quiet dignity of a short lived experiment. It proves the hard gastronomical truth that you can adjust ingredients, but a truffle mayo can only do so much for you when eaten in a moving car.
New Players, Same Issues
The newer generation introduced themselves with the confidence and pricing of tech start ups. Shake Shack polished the model with tidy branding, cleaner sourcing narratives, and burgers that had manners. Five Guys doubled down on customisation and abundance, offering peanuts as a side dish and the reassuring sense that excess was allowed. Smashburger went into full commando mode with the technique, flattening patties onto searing grills with evangelical zeal. All three flirted with being “posh”, or at least the idea of it, but the outcome remains curiously similar. The setting is still casual, the service still functional, and the experience still fundamentally transactional. Prices crept upward and language became more polished, but the leap to genuine luxury never materialised. Better ingredients and sharper branding alone cannot disguise that you are still queuing, still carrying your own tray, and still deciding if you really want to sit next to that overflowing trash can.
The Steakhouse Angle
And yet, the upmarket appeal holds. The luxury burger works because it plays both sides, offering faint nostalgia and indulgence in the same bite. It allows chefs like ours to showcase sourcing, technique, and imagination, while diners get to pretend that what they are eating is still casual. It is comfort food in a tailored jacket, and at Churrasco Phuket Steakhouse, this shift came not as a reinvention, but a logical extension of what already worked for us.
A kitchen like ours that understands beef at a very serious level will sooner or later turn its attention to the better class burger. The result is the range of our every popular Wagyu gourmet burgers, built around quality ingredients and clear intent. Truffle and chimichurri combinations sit alongside classic Wagyu cheeseburgers, several creative but understandable smashburger options, and a Creole style lamb burger.
All are certified halal and designed with the same underlying principle – start with good product, treat it respectfully, and avoid unnecessary theatrics. No gold leafs for us, thank you. Our guests have embraced the idea. Our steakhouse burgers have always been about satisfaction, and adding better ingredients improved the experience rather than complicate it. Our affordable Wagyu burgers remain approachable, recognisable, and reassuringly unfussy, even when dressed up.
From dockside practicality to global luxury prop, the burger absorbed cultures, industrialisation, and somehow found its way onto menus where the lighting is dim and the prices are not. Through all of this, it has retained its essential logic that brilliant ideas do not need much improvement, just creativity, better ingredients – and the occasional sense of humour.
Image Credit: https://www.churrascophuket.com (AI Generated)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Apr 5, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Real food is supposed to look like something prepared and cooked by a human being, then enjoyed with varying degrees of approval by other humans. Then came the age of improvement, a category labelled “ultra processed” with admirable restraint. The benefits for busy commercial kitchens like ours seemed overwhelming. These are volatile places, and predictability is a rare and valuable asset. A product that removes guesswork, reduces training and behaves identically on a Tuesday night and a Sunday brunch is a minor miracle from an owner’s perspective.
But there is a darker side, now receiving the sort of attention usually reserved for tax policy, banking regulation or the tobacco industry. The tone has cooled, and the shift is not merely philosophical. A growing body of research has begun to associate diets heavy in these engineered foods with an impressive catalogue of modern ailments: expanding waistlines, confused blood sugar, overworked hearts and a tendency for the body to age less gracefully than advertised.
None of this is especially theatrical, but it is cumulative, the nutritional equivalent of small decisions adding up in the wrong direction. Cooking from scratch, by contrast, is a less obedient enterprise. Ingredients arrive with variation built in. A tomato may decide to be sweeter than expected. A cut of meat requires negotiation rather than instruction. Sauces demand tasting, adjusting and the occasional admission that they need urgent help. None of this is efficient, but all of it is the job of a quality restaurant.
In our own kitchen, we have chosen this slower path, partly out of principle and partly out of habit. We avoid cans wherever possible. Sauces begin as ingredients rather than inventory. We make our own marinades and spice mixes, even pickles. This introduces a certain amount of friction, as things require planning, take longer and results can vary slightly. Staff are required to think ahead and under pressure, which is not always convenient during a busy Saturday night service.
The rewards we see are subtle but persistent. Our food retains a sense of having been made rather than assembled. A pickle may lean sharper one week, softer the next. A sauce might carry the faint imprint of whoever last adjusted it. These are not defects so much as evidence that something entirely human and relatable has taken place.
Convenience has never struggled to find an audience. But as diners grow more curious about what sits behind and on the plate, we offer the quiet reassurance of a kitchen that still relies on knives, heat, experience, and judgement rather than instructions printed on the back of a packet.
Our lasting success seems to validate this. For now.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 22, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
History tends to celebrate conquerors, kings and the occasional philosopher who managed to invent both a theory and a scandal. The quiet revolutionaries of the kitchen receive far less attention, such as Antoine Augustin Parmentier. A pharmacist by training and a potato evangelist by vocation, he spent much of the late eighteenth century persuading France that a strange underground root vegetable was not a threat to civilisation.
At the time the potato was widely suspected of being the botanical equivalent of a criminal. Many Europeans believed it caused disease, moral decline and an unattractive complexion. In France it was often relegated to animal feed. Its reputation had not been helped by the fact that it belonged to the nightshade family, a group of plants that includes several species with the social habits of poison.
Parmentier encountered the potato under unusual circumstances. During the Seven Years’ War he was captured by the Prussians and, as a prisoner of war, fed a steady diet of potatoes. Instead of dying, which would have confirmed prevailing French wisdom, he emerged perfectly healthy. This led him to suspect that the vegetable might have been unfairly maligned.
Back in France he embarked on what would today be called a public relations campaign. The Enlightenment produced many great thinkers, but Parmentier may have been the first man to market a vegetable with the enthusiasm of a modern brand manager. He organised dinners where every dish featured potatoes.
He persuaded the French Academy to consider the humble root a solution to famine. He even convinced Louis XVI and Marie Antoinette to play along. The king reportedly wore a potato flower in his buttonhole, while the queen adorned her hair with the blossoms, a piece of culinary propaganda that made the vegetable fashionable at Versailles.
Parmentier’s most famous stunt involved a field of potatoes outside Paris. During the day it was guarded by soldiers, giving the impression that the crop was something extraordinarily valuable. At night the guards conveniently disappeared. Parisians promptly stole the potatoes, which was precisely the point. If the public believed the vegetable was worth stealing, they might also believe it worth eating.
The campaign worked. By the early nineteenth century the potato had become an accepted part of the French diet. Parmentier’s name now adorns several dishes, including Hachis Parmentier, a comforting arrangement of minced meat and mashed potato, sometimes described as the French cousin of Shepherd’s Pie.
But there is yet another culinary legacy, attributed to him with a mixture of pride and diplomatic discomfort. If Parmentier popularised the potato in France, one could argue that he is responsible for the French fry.
The suggestion unsettles people. Belgians insist that fries were invented in the Meuse valley long before Parmentier began his potato crusade. Americans have enthusiastically adopted the dish while ignoring the geopolitical implications of the word “French”. The French themselves tend to call them simply Frites, neatly sidestepping the question of who deserves credit with diplomatic aplomb.
Nevertheless, Parmentier’s role is difficult to ignore. Without his campaign the potato would well have remained a botanical curiosity in French agriculture. Without widespread potatoes there would have been no abundance of sliced, fried potato sticks. And without those, an entire global snack industry would look very different.
The modern world has taken the humble fried potato to remarkable lengths. It appears beside hamburgers in American diners, alongside steaks in Parisian bistros and inside paper cones at Belgian street stalls. Entire multinational corporations have built fortunes on little more than potatoes, salt and hot oil.
No other pharmacists can lay claim to have changed the world’s eating habits with a humble vegetable first encountered in a Prussian prison.
Image Credit: https://churrascophuket.com (AI Generated)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Feb 22, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
The word hospitality sounds warm, fluffy, and faintly scented with fresh linen. In reality, its origins are far more practical and life saving. Hospitality comes from the Latin hospes, which meant both host and guest. One word, two roles, and utterly confusing – but it gets better. Closely related is hostis, which originally meant stranger and later evolved into enemy.
So yes, hospitality began as a system for dealing with people you did not know and were not entirely sure would behave themselves. The original idea was simple. Strangers arrive, you feed them, give them shelter, establish rules, and everyone survives the night. This was not kindness, just practical risk management.
In ancient Greece, this system was called Xenia. Guests were fed and cared for before anyone dared ask awkward questions like “who are you” or “why are you here with that sword”. Zeus himself supposedly protected guests, which was divine encouragement not to poison anyone at dinner. Breaking hospitality rules was not just rude, it was considered a cosmic mistake.
The Romans, never ones to leave things informal, turned hospitality into a structured social contract. Hosts and guests exchanged tokens, promises, and obligations that could last generations. Imagine checking into a hotel today, and being told your grandchildren were now legally obliged to invite the owner’s grandchildren for lunch.
Meanwhile, Asian cultures had perfected hospitality to both an art form and a social minefield. In much of East Asia, hospitality revolves around ritual and restraint. In Japan, guests are offered tea, silence, and immaculate order. The unspoken rule is that everyone must pretend not to be a burden while actively trying to outdo each other in politeness. The guest apologises for arriving. The host apologises for the house not being perfect. Everyone bows, and no one relaxes until dessert or next week.
China takes a more robust approach. Hospitality means feeding guests until they can no longer stand, then insisting they eat more. Refusing food is polite, and insisting harder is mandatory. The host worries you are starving, while guests worry they will never fit into their trousers again. This is considered a successful evening and the beginning of a mutually beneficial relationship.
In Southeast Asia, hospitality often comes with warmth, spontaneity, and zero personal space. You are not a guest for long, but family. Family sits down and eats, then asks and answers personal questions within the first five minutes. Declining food is suspicious, and declining a second serving is a declaration of war.
But all across Asia, one rule remains consistent: a guest must be looked after. Comfort is important, but dignity – the famous “face” – matters more, and for both sides. Hospitality is not about showing off, but about not embarrassing anyone, especially yourself.
Over time, hospitality moved indoors and donned uniforms. Inns became hotels, and hosts became staff. Guests became customers, with online reviews and strong opinions about pillow firmness. The ancient fear of strangers disappeared, replaced by different anxieties, like WiFi speed or late check-out times.
Today, hospitality is measured in response times, smile training, and whether the cappuccino arrives with a heart etched into the foam on top. But underneath the polished surfaces, the old instincts are still there. When guests walk in, you want them to feel safe, and welcome. Preferably fed too, of course.
So the next time someone says hospitality is about food or service, remember its deeper meaning. It started as a survival strategy, a way to turn unknown strangers into temporarily protected humans. The fact that it now includes wine lists, reservation systems, and heated lemongrass face towels is just progress.
At its heart, hospitality is still the same ancient agreement. You come in peace, and we will take care of you. So please do not burn the place down …
Image Credit: https://www.freepik.com/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Dec 28, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
Before the Laguiole knife settled comfortably beside linen napkins and serious wine lists, it enjoyed a less respectable apprentice phase. In the late nineteenth and early twentieth century, certain spring loaded versions of the Laguiole quietly drifted into the darker back alleys of Paris. Slim, discreet, and quick in the hand, they were sometimes modified to open at lightning speed. Pressed into service as improvised switch blades, they were handy tools to “elevate the financial position” of their handler.
Not exactly brochure material, but every French icon seems to have a youthful chapter it prefers not to discuss over a polite lunch. Once that phase had passed, the Laguiole cleaned itself up remarkably well and went on to become one of France’s most recognisable everyday objects, and one of the world’s most iconic steak knives. Few tools have managed such a smooth transition from rural necessity to urban style, with only the occasional raised eyebrow or whispered comment along the way.
Pasture to Pocket to Posh
The Laguiole knife originated in the early nineteenth century in the village of – you probably guessed it – Laguiole in the Aveyron region of southern France. Shepherds needed a reliable folding knife for daily tasks such as cutting rope, portioning cheese, killing sheep poachers, or whatever else a long day in the fields required. Early Laguiole knives were simple slip joint designs. Practical, durable, and not especially interested in being admired.
As the knife spread beyond the countryside, it evolved. Handles became sculpted. Materials went upscale. Decorative file work appeared along the spine. What had once been a purely functional object slowly learned some manners. The small bee or fly on the spring emerged during this period, acquiring a mythology all of its own. Depending on who is telling the story, it represents Napoleon, regional pride, fly-infested sheep pastures – or simply a decorative flourish that stuck around because people just loved it.
Laguiole Meets the Meat
Somewhere along the way, Laguiole also found its natural habitat at the dining table. Original Laguiole designs became some of the most recognisable luxury steak knives in the world. Long, slim, and perfectly suited to serious cuts of meat, they migrated effortlessly into Michelin listed dining rooms.
A Laguiole steak knife does not perform theatrics. It simply glides through beef with quiet authority, the culinary equivalent of a raised eyebrow that says this kitchen knows what it is doing. It is no coincidence that Laguiole feels most at home near fire and protein. This was never a desk knife. It belongs where food is taken seriously and pretension is kept ever so slightly in check.
Serrated or Smooth?
This is part of an never ending philosophical argument amongst serious carnivores or steakhouse owners. At Churrasco Phuket Steakhouse, we consider aggressively serrated steak knives something of a pedestrian aberration. Great steaks like ours earned and deserve respect. They should be sliced cleanly, not wrestled into submission or torn up.
Laguiole knives found a diplomatic middle way. Not a big surprise once you consider that French has always been considered the international language of compromise. Laguioles use a very mild micro serration, though even calling it that is being generous. It is more a gentle suggestion of teeth, designed to grip food rather than attack it. This detail is rooted in practicality rather than style. Laguiole knives were never meant to live in display cabinets. They were meant to cut whatever or whoever was in front of them, day after day, without demanding constant attention from a sharpening stone.
That light toothiness allows the blade to bite cleanly into crusty bread, cooked meat, and even the occasional stubborn tomato skin without slipping. For steak, it makes particular sense. The blade enters the meat smoothly, follows the grain, and slices rather than tears. The result is cleaner cuts, less pressure, and a far more civilised experience at the table.
Heavily serrated steak knives, by contrast, behave like caffeinated hedge trimmers. They chew through fibres, shred rather than slice, and leave the steak looking like it lost an argument. They are efficient in the way a chainsaw is, but subtle they are not.
Popularity Has Its Downside
By the twentieth century, Laguiole had become both a symbol and a souvenir. Farmers carried it. Sommeliers flexed it. Tourists gobbled it up. And manufacturers everywhere noticed. The problem was that the original makers never protected the name Laguiole as a trademark. Legally, it remained a place name, rather than a controlled designation. This meant that anyone, anywhere, could label a knife Laguiole.
Many did, especially China and with a vengeance. Workshops across Europe and beyond too began producing knives bearing the name. Some were excellent. Others were optimistic. The rest are a badly forged joke. The result is a market now flooded with “Laguiole” knives that look similar but behave very differently. Quality ranges from artisan crafted to decorative object that struggles with cutting soft cheese. The name stayed consistent, but standards disappeared.
The Price of Laissez-Faire
For consumers, this creates confusion. Buying a Laguiole knife no longer said anything about where it was made or how. For French makers, this is deeply frustrating. They continue producing knives using traditional methods, signing their work and emphasising craftsmanship, while sharing the same label as mass produced imports.
Efforts are being made now to introduce geographical protections and clearer certification systems, aiming to define what truly qualifies as Laguiole in terms of origin and production. These initiatives seek to restore clarity and protect heritage, though progress is slow and political, just like absolutely everything else going on in the European Union.
Why It Still Works
Despite the trademark chaos and flirtations with the Parisian underbelly, Laguiole endures. Its design is both dope and timeless. A well made real Laguiole feels right in the hand and behaves impeccably at the table. The story is messy, but the knife remains elegant, and prhaps that is the point. Laguiole never tried to be perfect. It just kept cutting, wherever life happened to place it.
Image Credit: https://forge-de-laguiole.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
