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Author : Alain DucassePaul BocuseAlain DucasseAlain Ducasse Sophie Dudemaine Alain DucasseAcadémie du GoûtChristophe AdamAlain DucasseJean-François PiègeAlain DucasseAlain DucasseAlain DucasseAlain DucasseAlain Ducasse
Ingredients
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Mixer ensemble le thon à l’huile, les filets d'anchois, les jaunes d’œufs, le vinaigre de Xérès, la moutarde, le jus de veau et l’huile d’olive jusqu’à ce que la préparation soit assez onctueuse. La débarrasser dans un bol et la stocker au frais.
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