A refined bistro pairing with our Côtes du Rhône Petit Tracteur
By Nolwenn Quiot-Ducarre
Today, we bring you a French bistro classic with a gourmet twist: black garlic beef tartare paired with a parmesan crisp — the ideal companion to our Côtes du Rhône Petit Tracteur. With its peppery notes, generous texture and smooth finish, the wine elevates this flavourful dish into a true harmony.
🧄 The star ingredient: black garlic
This unique condiment is aged for 45 to 60 days in ultra-pure sea water. Through fermentation, the garlic turns jet black and develops a soft texture with a mild, sweet flavour. Think prune, balsamic vinegar, liquorice… or even umami, the mysterious fifth taste. It subtly enhances the beef without overpowering it — a true taste revelation!
🍴 Ingredients (serves 4):
- 500 to 600 g of beef
- 1 clove of black garlic
- 100 g parmesan
- 1 tsp flour
- 2 tbsp fruity olive oil (Nyons if possible)
- A few drops of Tabasco
- Salt, pepper
- Fresh parsley
👩🍳 Preparation :
- The tartare : Finely dice the beef with a knife for the best texture. Peel and mash the black garlic, then mix it with olive oil, Tabasco, salt and pepper. Combine the beef with this dressing and a few parmesan shavings. Shape into tartare rounds and garnish with parsley.
- The parmesan crisps : Grate the parmesan and mix it with flour. Heat a non-stick pan. Drop spoonfuls of the mix into the pan. Once golden and crisp, remove and let rest on paper towel.
🍷 Wine suggestion
Serve this tartare with our Côtes du Rhône Petit Tracteur slightly chilled to 15-16°C. This will bring out the aromas of sweet spices, black fruit and pepper characteristic of the grenache-syrah blend. A fine structure to accompany the richness of the raw beef and the delicacy of the black garlic, all freshness and finesse.
“A bold and elegant food & wine match.”
Bon appétit !
