France

Gratin de Cardons à la Moelle

Name: Gratin de Cardons à la Moelle
Yield: 10 servings
Cuisine: France
Ingredients: Cardoons (cardons): 2 kg; Potatoes or other suitable vegetables: 2 kg; Butter: 300 g; Cream or milk: 750 ml; Garlic: 30 g; Regional French cheese suitable for gratinating: 400 g; Salt: as required; Freshly ground black pepper: as required; Beef bone marrow (moelle): quantity according to the desired richness and final presentation

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 servings
Difficulty: Professional

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