You probably know that Toulouse-Lautrec was short. You probably know he painted the Moulin Rouge. You may know that he lived for a spell in a brothel. And you will certainly know what his posters look like, because they are so damned familiar. But I wonder if you know what a dab hand he was in the kitchen, and how much he enjoyed cooking?
This is how he cooked a steak (seems a little wasteful):
To make steak à la Toulouse you need a real vine-wood fire and three tranches of sirloin. Smother the steaks in Dijon mustard, then pile them up, one on top of the other, and grill them in unison on the vine-wood fire until their edges begin to blacken. Now take them all out, and throw away the top steak and the bottom steak. Because, according to Lautrec, only the one in the middle will be perfectly cooked.
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