Cella - Recette sauce entrecôte relais de l'entrecôte foies de volaille moutarde beurre crème fleurette échalottes

The secret of the legendary steak relay sauce

“These are the sauces that have created and maintained the universal preponderance of French cuisine.” These words are those of the great Escoffier in his Culinary Guide (1903). Every day in front of the Relais de l'entrecôte, a formidable queue of patients come for the entrecôte sauce . Discover his secret.

CELLA - Sauce espagnole

Demi-glace sauce, the queen mother of sauces

It is essential. Demi-glace sauce , often called — rightly — “the queen of sauces” is a mother sauce which serves as a base or component for many other recipes in French gastronomy. Kitchen tip: freeze this sauce so you always have some on hand.
Cella - Os à moelle au four et salade de persil et câpres

Marrow bones and Bourdain-style parsley and caper salad

This recipe for marrow bones accompanied by an electric parsley and caper salad is a secret of American chef Anthony Bourdain (1956-2018). The butter of the gods on the menu of a desirable Last Supper. Simplicity, sharpness, clarity. In short, Bach played by Glenn Gould.
Cella - Sauce à la moelle facile

Marrow sauce (succulent and easy)

Is the art of sauces complex? No, judge by this very simple classic recipe for marrow sauce . It will sensually reveal many of your dishes and meats. You have a meeting with Rabelais and Bourdain. There is elegance in this saucier vice for initiates.
Cella - Recette persillade à l'os à moelle

Beef marrow bone parsley

Here is a recipe for bone marrow parsley or marrow parsley which will be perfect for garnishing your roast meats. Imagine this scandalous mixture of marrow mixed with parsley dripping on the brown crust of the meat just out of the pan. Delectable juice, decadent sauce, succulent blend.
Cella - Recette de la sauce tortue

Turtle sauce: the recipe found

But what a strange name! Turtle sauce . Come on. So what is this bizarre antiquity that Cella brings out from her grimoires today? A recipe that smacks of 19th century bourgeois cuisine seasoned with cayenne pepper. To be enjoyed with a calf's head or plump dumplings .

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Welcome ! Embark on the Cella adventure: we tell you everything you want to know about the history of our local producers and artisans that we support, their manufacturing secrets, their good practices, our tips for easy, healthy and tasty cooking and our adventure to revolutionize direct supply from farms and allow you to rediscover the taste of real things at the right price, in a single package. And all while having an impact on their territory. Change your life, buy in the countryside.

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