Plat Medium difficulty Kitchen
Entrecôte à la Bordelaise
Ribeye drowned in a red-wine and marrow sauce. The Bordelaise reduce their grand cru by three-quarters and pour restraint out with the bottle.
2 recipes anchored in Bordeaux.
Plat Medium difficulty Ribeye drowned in a red-wine and marrow sauce. The Bordelaise reduce their grand cru by three-quarters and pour restraint out with the bottle.
Dessert Hard difficulty Rum, vanilla, a wrong-looking crust. Bakeries guard the copper molds like family silver — here's the honest 48-hour version, priced in patience.