Food and wine pairing: château la sauvageonne la villa rosé and beef carpaccio

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

The recipe by chef Laurent Chabert for 2 people

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

Blend the anchovies, capers, parsley and breadcrumbs, then emulsify with the olive oil and set aside in a piping bag

Slice the beef into thin strips and arrange them directly on the plate

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

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