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 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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This gaspacho comes from a recipe of the Great French Chef Alain Ducasse and it’s special because the red peppers first are cooked in the oven and then they are added with the other ingredients (tomatoes, cucumber, onion, garlic, basil) into the mix that stays in the refrigerator overnight! At the end, we add a little bit of Xérès vinegar for even more flavor! It’s really very good!
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