04/27/2010 - The point of a vegetable antipasti is to brown some vegetables and serve them cold later. There are as many recipes as there are spices and condiments. One of the possible variants is to coat the vegetables, before they go cold, in a vinaigrette made from Balsamic vinegar, olive oil and Savora mustard - a mustard full of flavour!

03/01/2010 – For a tasty marinade, the food being marinated must not touch the bottom of the container (use a small rack, for example) and it must be completely covered in the marinade (to avoid alteration by the air).

In order to effectively avoid this alteration, it is preferable to add a fine emulsion with fat (oil, for example) to the marinade.

If the food is to be seared after being marinated, use a fruit brandy: it will evaporate more rapidly and thus facilitate the searing!

Another solution to lightly marinate your food: wet the food with a brush and wrap it in plastic wrap before placing it in the refrigerator for two hours. Your food will not only be marinated, but delicately conserved!

02/01/2010 - A tournedos is cut from the central part of the tenderloin. Make sure that you choose a piece with all tendons removed, which is purplish red in color (bright red means that the meat will not be tender). A Tournedos “Rossini” has a slice of seared foie gras on top and is served with Madeira wine sauce with truffles.