To mark the forthcoming 54th edition of the Taittinger – International Signature Cuisine Prize (on 31 May) with a chosen theme of beef, learn more about Charles Verriest, a farmer and Aubrac cattle breeder who supplies meat to some of the finest artisan butchers and starred chefs around. He explains why this rather unusual breed of cattle has been the main focus at his farm for the last 30 years. 

Find more information on the Taittinger – International Signature Cuisine Prize here.
Coming soon: learn more about the Taittinger winners.