This vegan stew is really delicious! Putting together spices and herbs create a beautiful symphony which is even more surprising by adding the pastis at the end! It’s really delicious and worth the detour!
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The vigneronne sauce is rather simple to make and has very nice perfumes and flavor! It goes very well with beef, and croutons with shallots bring some crunchiness but are even better with the sauce and the meat! It’s a recipe coming from the Ritz in Paris and its school called “Escoffier”! It certainly worth the detour!
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A tartare sauce made with Greek yogurt or fromage blanc for those in France, some shallots, capers, and cucumber pickles (cornichons), it’s light and very tasteful as well as powerful!
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A pork chop with a character full of luxury with its garlicky and lemony croutons that suits it very well and perfumed with some garlic and rosemary! Really, what more could you ask? It’s simply delicious!
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A Christmas poultry with some truffle and with a wonderful filling made with smoked bacon, star anise, orange and hazelnuts! It’s simply beautiful and really tasteful!
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