Boss Fuel

Tasting notes of the Curator

Boss Fuel isn’t about opulence for show—it’s about layered indulgence done right. The centerpiece: a Metzger Supreme Beef Ribeye, 482–510g of finely marbled beef, thick-cut and built to sear beautifully. The crust comes easy, the tenderness rewards the patient, and each bite brings the kind of flavor that doesn’t need embellishment—just care and heat.

To enrich the profile even further, Bordier’s Smoked Salt Butter is included. Cold and golden, it adds a smoky umami lift that transforms both the steak and its sides. Enter the sides: fresh green beans from Kenya, crisp, bright, and elegantly grassy. Their freshness resets the palate, bringing tension to the richness.

Then comes the charcuterie: Dubernet’s Iberico Lomo Roll with Foie Gras, a silken, marbled showstopper. Alongside it, the Pheasant, Cranberries & Pistachio Pâté—festive and grounded, sweet and savory all at once. The final move is Crottin de Chavignol, a Loire Valley goat cheese that’s bright and tangy when young, deep and nutty as it matures. Each piece in this set was chosen not just to shine, but to elevate everything around it.

What’s in this bundle

• Metzger Supreme Beef Ribeye (482–510g, frozen)
• Exceptional Fresh Green Beans from Kenya (promo)
• Bordier Sel Fumé (Smoked Salt) Butter (frozen)
• Grand Fidèle – Origine Rouge (750ml)
• Dubernet Iberico Lomo Roll with Foie Gras
• Maison Dubernet Pheasant, Cranberries & Pistachio Pâté
• Crottin de Chavignol

Pairings and Suggestions

A table built with boldness deserves a moment of care in execution.

• Ribeye: Thaw overnight in the refrigerator. Season simply and sear until deeply caramelized. Finish with a spoon of melted smoked butter.
• Green beans: Blanch until vibrant, then toss with the same Bordier butter for elegant cohesion.
• Charcuterie: Best served at room temperature with crusty bread, grainy mustard, and lightly dressed greens.
• Crottin de Chavignol: Serve young for freshness, or aged for richness. Pairs beautifully with honey, figs, or a glass of the included red.
• Wine pairing: Grand Fidèle Origine Rouge offers dark fruit, spice, and structure—ideal for the steak and foie-enhanced charcuterie. Decant before serving.

Power in the Plate

Boss Fuel celebrates presence—grounded, intentional, and deliciously uncompromising. It’s for those who’ve worked hard enough to sit down to something excellent and unhurried. Every element has edge: the smoke of the butter, the finesse of pâté, the richness of ribeye, the brightness of beans. Whether it’s shared, gifted, or plated solo, this is not a bundle that plays small. It’s a table-side signature—one that knows its worth and invites others to rise to the occasion.

Storage Instructions

Keep ribeye and butter frozen until use. Defrost steak in the refrigerator at least 24 hours before cooking. Refrigerate green beans, pâté, charcuterie, and cheese upon arrival. Bring cheese and charcuterie to room temperature before serving. Store wine in a cool, dark place and decant before serving.