Carmelo “Melo” Santiago, the man behind the Melo’s Steak House chain, House of Wagyu and Carmelo’s, is often called “the guru of steaks.” Aside from being one of the first to introduce certified Angus beef in the country, he has mastered every conceivable method of cooking it.
Pâté foie gras was the very first pâté I came across. It was in our family restaurant Au Bon Vivant in Ermita, Manila. It came in a tin can with black truffle in the middle, made by a company in Paris called Petit Quenault.
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