{"id":28499,"date":"2022-12-12T10:48:44","date_gmt":"2022-12-12T09:48:44","guid":{"rendered":"https:\/\/cos.projet-client.com\/accord-singulier-g-destournel-et-boeuf-basilic\/"},"modified":"2022-12-16T14:00:13","modified_gmt":"2022-12-16T13:00:13","slug":"accord-singulier-g-destournel-et-boeuf-basilic","status":"publish","type":"post","link":"https:\/\/cos.projet-client.com\/en\/home\/cos-chronicle\/accord-singulier-g-destournel-et-boeuf-basilic\/","title":{"rendered":"A Singular Pairing:
G d\u2019Estournel and Basil Beef"},"content":{"rendered":"

[vc_row css_animation=”fadeInDown”][vc_column][vc_column_text el_class=”custom-intro”]<\/p>\n

C<\/span>hef of the Ts\u00e9 Fung at La R\u00e9serve Gen\u00e8ve<\/a>, Frank Xu\u2019s take on basil beef is a modern reinterpretation of one of the mainstays of traditional Cantonese cuisine. Thin slices of beef fillet in a rich sauce balances against the freshness of basil in a simple, supremely elegant contrast of flavors.
\nThe dish is a perfect match for G d\u2019Estournel, all the more so considering the convivial spirit of Cantonese cuisine and its emphasis on sharing, as exemplified by its tradition of placing dishes in the center of the table! <\/span><\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”28353″ img_size=”large” alignment=”center” css=”.vc_custom_1670838616246{padding-top: 20px !important;}”][\/vc_column][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1671195439758{border-top-width: 0px !important;}”]INGREDIENTS FOR 4 PEOPLE<\/strong><\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1671195530375{border-top-width: 0px !important;}”]Marinated beef<\/strong>
\n– Beef fillet, cut in small slices, 250 g
\n– Salt, 3 g
\n– Sugar, 2 g
\n– Soy sauce, 5 ml
\n– Sunflower oil, 10 ml
\n– Corn starch, 5 g
\n– Water, 15 ml
\n– White wine, 5 ml<\/span><\/p>\n

Condiments<\/strong>
\n– Basil leaves, 20 g
\n– Red pepper, peeled, seeded, and cut into diamond-shaped pieces, 20 g
\n– White onion, cut in small pieces, 8 g
\n– Chopped garlic, 3 g
\n– Dried shallots, 3 g<\/span><\/p>\n

Sauce<\/strong>
\n– Light soy sauce, 7 ml
\n– Oyster sauce, 5 ml
\n– Dark soy sauce, 7 ml
\n– Sugar, 5 g
\n– Sesame oil, 3 ml
\n– Corn starch, 8 g
\n– Water, 15 ml
\n– Cooking wine, 5 ml
\n– Pepper powder, 2 g<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text css=”.vc_custom_1671195596046{border-top-width: 0px !important;}”]1 \u2013 In a large bowl, combine all the marinade ingredients and mix well. Add the slices of beef and let marinate for 30 minutes. Set aside.<\/span><\/p>\n

2 \u2013 In another large bowl, combine all the ingredients for the sauce and mix well. Set aside.<\/span><\/p>\n

3 \u2013 Heat the wok to approximately 200 \u00b0C to remove any impurities. Add sunflower oil (25 g) and then the beef, searing it quickly. Saut\u00e9 for 1-2 minutes and let drain in a drainer. Discard any excess oil.<\/span><\/p>\n

4 \u2013 Clean and heat the wok once again, to approximately 180 \u00b0C. Add sunflower oil (5 g). Saut\u00e9 the chopped garlic, dried shallots, white onion, and red pepper, one after the other over high heat, until golden and fragrant.<\/span><\/p>\n

5 \u2013 Return the beef to the wok with the basil leaves and saut\u00e9 over high heat for 30 seconds. Add the sauce and saut\u00e9 all the ingredients together until they are fragrant. Dilute the corn starch in cold water and pour over to thicken the sauce. Mix well and season to taste before serving.<\/span><\/p>\n

6 \u2013 Serve hot with fragrant rice, and a bottle of G d\u2019Estournel 2019\u2026<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”28359″ img_size=”large” alignment=”center” css=”.vc_custom_1670838623138{padding-top: 20px !important;}”][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

G d\u2019Estournel meets Cantonese fare: Frank Xu, chef at La R\u00e9serve Gen\u00e8ve\u2019s Ts\u00e9 Fung, lets you in on his personal recipe and all his secrets! <\/p>\n","protected":false},"author":1749,"featured_media":28351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140,128],"tags":[],"class_list":["post-28499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","category-carnets-de-route"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/posts\/28499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/users\/1749"}],"replies":[{"embeddable":true,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/comments?post=28499"}],"version-history":[{"count":5,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/posts\/28499\/revisions"}],"predecessor-version":[{"id":28559,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/posts\/28499\/revisions\/28559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/media\/28351"}],"wp:attachment":[{"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/media?parent=28499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/categories?post=28499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cos.projet-client.com\/en\/wp-json\/wp\/v2\/tags?post=28499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}