Food and wine pairing: Château la Sauvageonne la Villa rosé and Beef Carpaccio

Château la Sauvageonne La Villa 2018 served with Aubrac beef carpaccio, homemade anchoïade and garden flowers

There recipe by chef Laurent Chabert for 2 people

• 300g beef (sirloin, rump steak)
• 6 salted anchovies
• 10g capers
• 20g flat parsley
• Olive oil
• 20 g breadcrumbs
• Black garlic 1 clove
• Flower and herbs

Mix the anchovies, capers, parsley, breadcrumbs then mix with the olive oil and reserve in a piping bag.

Cut the beef into thin slices and place them directly on the plate.

Make a few dots of anchoïade on the meat, cut thin slices of black garlic and arrange them evenly, then arrange the flowers and herbs

Finish with a few grains of fleur de sel and a drizzle of olive oil