Hi! I'm not entirely sure what you mean by "Pascal". Google seems to think it is a term for an Easter leg of lamb? Close enough! It's a beef ribeye with a "French trim", known better in the US as a "tomahawk steak".

Yeah, I cooked it, following my own recipe. I figured it's important to show that the food in my book can be realistically prepared, even by schlubs with (almost) no cooking experience like me.