Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent

Mother sauces are the keystone of the great French cuisine. Coded for the first time by Auguste Escoffier in 1903 inside the Guide Coulinaire, mother sauces represent the essential element of countless preparations and a vast field of experimentation for cooks and enthusiasts. Giuliano Sperandio, the Italian chef of the two Michelin star restaurant Le Taillevent in Paris

Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent**

CHICKEN STOCK

1 kg of chicken wings or carcasses or thighs 

1 bouquet garni with leek, celery stems, thyme and bay leaves 

2 peeled onions and cut in half with cloves

Champignon de Paris 

salt and pepper 

3l water

 

MEAT SAUCE (LAMB)

1k of lamb bones and scraps

100 g sweet butter

1 shallot

2 garlic cloves, poached and crushed

1 sprig each of thyme, rosemary and sage 

50 ml of sherry vinegar

1l of Chicken sauce (white)

Remouille

 

SUPREME

1l of Chicken sauce (white)

O,5 l of cream 

50 g foie gras

Salt and pepper