The Sarawak black pepper, used in the signature dish of Bistrot Paul Bert - the incomparable pepper steak, specifically comes from Malaysia, and more precisely from the north of the island of Borneo, in the region named "Sarawak".

This rare pepper, renowned and appreciated, stands out for its delicate fruity freshness, accompanied by nuances of underwood and licorice, thus expressing remarkable finesse. Originating from the "piper nigrum" species, this pepper not only serves to enhance the flavors of meats and fish but also recipes blending sweet and savory, as well as sautéed fruits. A captivating aroma and an aromatic spectrum that evokes woody notes, fresh fruit, and citrus.