Michel Portos was sous-chef with Michel Troisgros for four years in Roane, then opened his own restaurant, Côté Théâtre, in Perpignan, before finally settling down at the Saint-James in Bouliac. The beef head, boiled for hours to obtain a very tender texture that contrasts with the crispy anchovies, acquires flavorful nuances not unlike cod tripe thanks to the intense flavor of the anchovy ice cream. The dish is finished with a few arugula leaves and a tomato half. Grandiose.
