A recipe inspired by the 13 desserts of Provence, a French tradition in Provence.
- 4 people
- 10 min
- 5 min.
Difficulty: Very easy
Price : €
720g beef carpaccio
40g Parmesan shavings
20ml ofOlive oil and black truffle aix&terra
Salt - pepper
In a large plate, arrange the slices of carpaccio.
Season with salt and pepper, then add a drizzle ofOlive oil and black truffle aix&terra. Sprinkle with parmesan shavings.
Serve with home fries and the Aix&terra carrot ketchup in collaboration with the starred chef Julien Allano, from Clair de la Plume in Grignan.
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