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Nothing beats a Bœuf Bourguignon… Now imagine with flank steaks ? Of course, this piece of meat is expensive but trust me, the taste is well worth it !
PS: The trick for peeling pearl onions rapido-presto? Start by cutting the base of the onions. Bring a small saucepan of water to a boil and blanch the onions for 1 minute. Pour into strainer, rinse with cold water and drain. Then you just have to crush the top and the inner part should come out very easily!COOK MODE
Believe me my friends that this Pinot won't disapoint you. We love its wild flowers notes for harmony with the laurel and the mushrooms. We love his little touch of bitterness that leaves us a fresh mouth. And what about its light woody final that confers to this little nectar, without weighing down. We do hate it !
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