Hello, everybody. This is the Earful Tau podcast. My name is Oliver G. This show is brought to you by

my private Paris. We'll be hearing from one of the co-founders at the end of the episode. That's Marie

talking also about food, cheese and wine. But first, sitting across from me in the studio is Romu, the famous

private chef. Can I say famous? No, maybe that. I think you're famous. It's a bit of embarrassing. Okay, well, very well known, especially to some very well-known people in the world. A private chef. Welcome to the studio. Thank you. How you doing? I'm good. Thank you. Thanks for the coffee this morning, actually.

My pleasure. Thank you for lunch the other day.

Was yesterday?

The day before?

I think it was two days.

I think there were people around the world listening saying, who's this Parisian chef?

Can he really cook?

And I think if we just talk about what you cooked me on a Tuesday afternoon for lunch at your

house, I think people's ears will explode. Can you talk me through that course? Yeah. So I think we,

if I remember well, we, we started with like a simple tearing, but like a beautiful one that I made, that it's like

just a terran pork, pork and like chicken liver terene marinated with coniac.

When you say terene, do you think there are people who don't know what a terene is?

Is that French the French thing?

Yeah, I think sort of.

It's just like a mix of meat that you cook at a really low temperature.

And you give like some really nice flavor.

You add some alcohol to that and spices and whatever you want actually.

And you cook it for a long, long time.

But you cook it in a tearing, like a kind of like terracotta right terrain right and i think

...