Tournedos Rossini, it’s simply gorgeous. The combination of bread, beef, goose liver, winter truffle and Madeira is a match made in heaven, in this case, a match made by Marie-Antoine Carême, King of Chefs and Chef of Kings. Enjoy with a great, classic Bordeaux and all is perfect. … More Tournedos Rossini
An exciting combination: seared scallops, grated winter truffle and a rich mousseline of potato. Truffles and potatoes go together very well and the specific taste of the scallops with some nutty butter is a wonderful addition. Great when enjoyed with a medium bodied white wine, for instance a chardonnay.
… More Seared Scallops with Truffle and Potato Mousseline
Quails combine very well with a range of ingredients such as sage, olives, prunes, figs, bacon and foie gras. Easy to prepare and such a joy to eat! We combine the quail with prunes, pancetta and bay leaf. Complement with seasonal vegetables and a glass of red wine. … More Quail with Pruneaux d’Agen and Bay Leaf
