Double encounter between chef Gabriel Gette, from the Lavinal café, village of Bages, and Eve Tavernier around a magnificent sirloin of beef and Médoc oysters. For Gabriel Gette, the variation was this: oyster tartare, grilled sirloin, accompanied by a slice of celery slowly braised in veal jus and an egg yolk confit with soy.
Eve: I fell in love with this recipe with its subtle balance, which allowed me to discover a discreet, but talented chef, in love with fine products and his terroir.
A nice rib steak from Salers later, our blogger redid this recipe, reversing the ratio of tartare and grilled meat on the plancha, rather topical in these beautiful days when we cook outside.
– Eve Tavernier
Eve Tavernier is a culinary columnist, inveterate gourmet, sometimes photographer, always a cook, a zigzag between words and a disillusioned Cartesian. Find his recipes, his passion and his gastronomic or wine favorites on his blog: unetableausoleil.fr and on my Instagram feed @evetavernier
