BABY MARROW is the marrow of a femur to which both EPIPHYSES have been cut. In haute cuisine one stumbles upon dishes in which the marrow is the main protagonist, because it has a very fine flavor and texture. This superb smoked marrow of Angus beef generates an indescribable unctuousness at the level of the palate, helping all the flavors that are taken to the mouth to take hold. It has a creamy nutty-like flavor, intense, with a hint of sweetness, slightly mineral, and of course, extremely rich.
