This is my take on the famous Zander with Red Wine Sauce and Shallot Jam by Bernard Loiseau. The sauce is just a reduction of red wine, bind with a purée of carrots, and in my version, with an addition of strong dark chocolate. It’s […]
We use this chicken stock for a lot of recipes in our kitchen. It’s a base for our Brown Veal Stock, we also use it when we finish our Risotto (if it’s a meat based one), and we use it for our Pasta also, at the end. It will give the right consistency to the sauce, as well a very nice glossy finish.
I don’t like the term of Signature Dish, because I think I don’t have only one, but this one would be in the top three. I’ve done it in several restaurants I worked for, and it’s getting better and better. The sauce fit very well with the Wild Boar, and the Gratin Dauphinois, well, mouthwatering…