Ingredients
- 1.5 kg Ardo chunky sautéed carrots
- 150 g Ardo herb mix tartare
- 20 g Ardo Provence herb mix
- 3 red onions
- 10 little gem lettuce heads
- 10 veal chops
- 5 egg yolks
- 500 g butter
- 100 ml olive oil
- Gastrique
Allergens
Egg
Lactose
Preparation
- Mix the Provence herb mix with olive oil
- Defrost the sautéed carrots and make skewers with chunks of red onion.
- Make a classic Béarnaise sauce using the gastrique, yolks and melted butter. Finish with Ardo herb mix tartare
- Brush the carrot skewers with the Provence herb oil, season with salt and pepper and bake in the oven at 180°C for 18 to 20 minutes
- Brush the veal chops with the Provence herb oil and grill them on the BBQ or in a grilling pan. Brush the little gem lettuce heads with the Provence herb oil and briefly grill.
