Meats à la Plancha
- 160 g chicken breast
- 160 g veal scallop
- 80 g smoked pork breast
- 160 g lamb fille
- Fleur de sel
- Freshly milled pepper
- Marinade: 1 clove garlic, crushed
- 1 tbsp parsley, chopped
- 2 tomatoes, chopped
- 1 tbsp olives
Cut the meats into very thin strips or ask your butcher to do it for you.
Prepare the marinade and marinate the chicken for 20 min.
Lay the meat slices on one or two pieces of slate.
Set up the plancha grill in the center of the table.
Everyone then helps themselves to the meat of their choice, cooks the meat and takes some potatoes, dips and marinated vegetables cooked on the plancha.
You can also serve the meat already cooked.
Perfect wine pairing
More about this grape varietyCabernet-Sauvignon de France
Dense, colorful, sturdy wines. Cabernet-Sauvignon embodies the classic French spirit; it makes strong, hearty wines oozing with body. More tannic than other varieties, this masculine grape demands dishes with strong flavors and meaty textures. Lamb is its ideal partner. Thin lamb strips or duck breast – like any meat that must be chewed intently to experience its full flavor - go well with Cabernet-Sauvignon. Its structure and wild blackcurrant aroma echo the musky flavor of grilled meats. An adventure in taste: the sweet-savory delight of Prunes Wrapped in Bacon. Astonishingly, Cabernet-Sauvignon easily lends itself to this unexpected harmony. It is based on the smoky notes shared by the lard and the wine, and on the sweetness of the prunes, which plays off Cabernet-Sauvignon’s tannins delightfully.
