The chef of the restaurant La Grange in Bélis, makes us taste his latest finds and creations

Dominique Bargibaux, the chef of the restaurant La Grange de Bélis, is in the process of being created. He develops his Valentine’s Day menu, always taking the advice of his daughter Enora, who is already ready to take over. One product seduced him, it is this smoked beef ham straight from Italy, an astonishing product, strong and sweet at the same time. It is a la carte at the moment and the chef is going to work on it for a starter on his menu on February 14th.

Smoked beef ham with lamb sweetbreads with morel sauce. Veal sweetbread lovers, try lamb sweetbreads. It’s different both in texture and taste. A product less often cooked but very interesting. Associated with this sauce with morels it is excellent. The chef tells you more by listening to the program of the day, he also gives you the recipe for this sublime sauce.

Shall we go to dessert?

An extra dessert! A Saint-Honoré revisited like a tartlet. Shortbread, pastry cream and whipped cream are sweetened, a sugar simply provided by the caramel of the dessert. A dessert that will be THE dessert of the famous Valentine’s Day menu. An easy dessert to make again at home, the chef guides you step by step.