Gourmet notebook: the recipe
Discover without delay the recipe of Chef Peter Hasler who offers us here a tasty poached beef with two sauces.
Download the recipe
To accompany this dish, we suggest you choose a warm and intense red wine such as our Merlot de Baussan, the Réserve Noire from Château de Glérolles or a pure Gamaret such as the Alizarine.
Did you like the recipe? Don't hesitate to discover the world of the chef at the Café de Riex.Back