RECIPe
CATALOGUE.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
SAUCE GRENOBLOISE
Fish served with meunière-style sauce with capers, diced lemon, and croutons.
STEAK TARTARE
This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.