Sorrel à la crème

Shrimp roe and caviar

100YEARS Ambassador Adeline Grattard

Adeline Grattard



Sorrel à la crème

Slice the sorrel in fine julienne.

Sweat the sorrel in the butter.

Finly mince the garlic and add to the sorrel.

Add the milk and Debic Stand & Overrun.

Bring to a .

Combine a bit of water with the corn starch and bind the mixture.

Season to taste with the salt.


Dress the sorrel à la crème in the middle of the plate.

Finish with a drizzle of olive oil and sprinkle the dried shrimp roe around the sorrel.

Finish with the a spoon of caviar on top.