Pascal

Happy Easter , joyeuses Pacques my Friends! Felt like a grilled lunch on Easter Day! Not all French , steak and lobster . I wanted to make a bearnaise sauce h...owever beeing experiencing international cuisine I went for a Chimichurri so here is my take on that great condiment sauce. First need to have fresh oregano, fresh chive. Nicely thinely chopped (2 soup spoons), mix with 2 oz of red wine vinegar, 2 pinches of sea salt, grind black pepper, 1/2 tea spoon red pepper flakes . Let it sit for at least ten minutes. Add a chopped clove of garlic , a tea spoon of chopped shallot and crush the all mix. Then add 3oz of extra virgin's olive oil. Then let this sit for up to 2 days but ready within an hour. So it actually went very well with the steak and lobster. #chefpascal1 See more