I once had a warm salad at a bistro in a corner of Paris.

I remember having to ask three times to confirm the name of the sauce, because it was a sauce called "sabayon," which is often used in desserts, not salads.

I later found out that there are two types of "sabayon sauce": sugar-based and salt-based. It was the moment I realized that the most important thing about cooking is to find deliciousness, not to be limited by a specific formula. I was so young!

Today's dish is "Courbet Salad Tiede with Sauce Sabayon Aille," made with a salt-based "Sauce Sabayon" and garlic, made with mandarin oranges made with citrus fruits from Kagawa Prefecture.

We are slowly evolving towards a new project.

#crevettesensaladetiède, #saucesabayon,  #paris #bistro, #macere,  #soja #ail,  #poireau, #patatedouce, #laitiu