Grilled Wagyu entrecôte with blackcurrant violine sauce

Best enjoyed with Belle Epoque Rosé

Belle Epoque Rosé

Main Course

Approx. 3h

Belle Époque Rosé balances the richness of the Wagyu with remarkable freshness, while its delicate floral aromas and vibrant red fruit notes echo the subtle sweetness of the violine sauce.

discover belle ePOQUE Rosé

Prepare the Dauphine potatoes

Cook the potatoes in coarse salt for approximately 45 minutes, then pass the flesh through a sieve. Prepare the choux pastry by combining the flour, butter and water, then incorporate the eggs and potato pulp. Season, shape the Dauphine potatoes into 8 cm lengths and freeze until firm.

Prepare the violine sauce

Extract the juice from the red cabbage and bring it to a boil. Filter to obtain a clear broth, then add the blackcurrants, blackcurrant purée and sugar. Reduce by half, strain, and set aside until serving.

Cook the Wagyu and garnishes

Prepare the kale chips by frying the leaves until crisp. Bring the Wagyu entrecôtes to room temperature, season with fleur de sel and grill for 1 to 2 minutes on each side. Allow the meat to rest before slicing.

Finish and plate the dish

Fry the Dauphine potatoes at 180°C until golden and crisp. Finish the sauce with cold butter and adjust the seasoning. Arrange the sliced Wagyu with the sauce, place two Dauphine potatoes alongside, topped with grated 24-month comté, and finish with a crisp kale chip.

A refined pairing of power and elegance, where the richness of Wagyu meets the freshness of Belle Époque Rosé.

More inspiration with Belle Epoque Rosé

Girolle mushrooms with apricots and fresh almonds

Belle Epoque Rosé

Starter

Earthy girolle mushrooms, ripe apricots and fresh green almonds come together in a refined seasonal starter, beautifully complemented by the floral elegance and vibrant fruit of Belle Époque Rosé.

Also by Sébastien Morellon

Capon fillet with autumn harvest flavours

Belle Epoque Brut

Main Course

Tender roasted capon, autumn fruit confit and delicate vegetables come together in a refined seasonal dish, beautifully complemented by the floral elegance and freshness of Belle Époque Brut.

All the recipes

Grilled Wagyu entrecôte with blackcurrant violine sauce

Belle Époque Rosé balances the richness of the Wagyu with remarkable freshness, while its delicate floral aromas and vibrant red fruit notes echo the subtle sweetness of the violine sauce.

JOIN THE MOVEMENT