Bœuf bourguignon, purée — Bouillon Saleya, Nice
Price : €14.00
Allergens : sulphites, milk
Ingredients
- Beef bourguignon — Beef braised in Burgundy red wine with bacon, mushrooms and onions. Melting meat in a wine sauce.
- Button mushrooms — Named after the Paris quarries where they were grown in the 19th century. A woody taste and a tender texture.
- Bacon lardons — Small sticks of smoked or plain pork belly. Melting fat and a smoky taste.
- Carrot — The orange carrot was bred in the Netherlands in the 17th century. A sweet crunch.
- Parsley — A Mediterranean herb among the most used in French cooking. A fresh green taste.
- Mashed potatoes — The potato won over French tables after Parmentier championed it in the late 18th century. A silky texture and a buttery taste.