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Seasons Restaurant
More Baltimore restaurants are butchering their own meat
More Baltimore restaurants are butchering their own meat

In his spotless and spartan work space on the second floor of the Four Seasons Baltimore Hotel, Marc Pauvert is showing off his knife skills. In 24 seconds, he reduces a whole chicken to its fry-able, broil-able and poach-able parts. His cuts are the sure and fearless ones of a master who knows absolutely that he will never accidentally cut himself. Pauvert usually works in solitude, but he does occasionally have an audience. At a recent edition of Cochon555, a traveling culinary competition and tasting event that promotes heritage pigs, Pauvert's butchering of a pig in front of a live audience was promoted as a highlight of the weekend. The native of Angers in the Loire Valley...

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