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 vegetable garden flower

The recipe from chef Laurent Chabert for 2 people

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

Mix the anchovies, capers, parsley, breadcrumbs then whip with the olive oil and set aside in a pocket

Cut the beef into thin slices and arrange them directly on the plate

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

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