A short interview with Luc De Laet of De Laet & Van Haver, the creator of magical Secreto 7, aka the cured Rubia Gallega served at Albert Adrià's restaurant (and the MUST HAVE every time I visit Barcelona at Bodega 1900).

I had always thought they were a Spanish creation, but surprised on a visit to Antwerp that it's actually a Flemish product by De Laet and Van Haver, butchers from Hove. Made from Rubia Gallega entrecotes that are rubbed with a secret mixture of seven herbs, that are turned twice every week in the ripening cabinet until they become the flavour bomb that is so well loved. You haven't tasted meat until you've had Secreto 7.

The "secret" behind Secreto 7: [ Ссылка ]

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