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- [Narrator] I read in a magazine that to be a true Parisian, you had to develop your artistic talent. I tried to be impressionable, but I was trying too hard. I tried to be a mime. But it was outdated. So that day, I had a new idea to develop my artistic side. I tried drawing. Let's go to Orsay Museum. It's an old train station turned into a museum. Nothing better than the master's painting to learn. But not this one. This one is a bit sad. Too much bucket. I'm sick of picnics. Too green, too gray, too vague. Nope, nope, nope, no! Meh. Ah, this is inspiring. The joint of meat, by Claude Monet. I really liked it. But the museum was closing. I drew inspiration from someone else. Hugo Desnoyer, a butcher artist. He took my order. I wanted a prime rib to draw. Mmm, to eat? No, to draw. He said, "Let's go." Hugo learned from the French cut school. He cuts the sharpest meats without stairs, without doors. And this perfect cut gives the meat unique flavor and texture. This is called the ice cut. It was my turn to be an artist. This cut gives the meat colors of precious medallions. Ruby and garnet, purple and pearl, ivory and guilt. Hugo Desnoyer told me, "Maybe you should try taking pictures?" Hmm, good idea.