marinate herbs of Provence and olive oil, fry in a grill pan and cook in the stove.
Make the whole potatoes in salted water, drain, wrap individually in aluminum foil, cut lengthwise and fill with a cream of soy sauce, yogurt, juice of one lemon, salt, pepper and chopped herbs.
Remove the stems from the remaining mushrooms, marinate them in olive oil, salt and pepper, sauté them in a grill pan and cook them in the stove. Tourniquette the beans to equal length, blanch in a salted water bath, drain, roll each 8 beans with a slice of bacon and refry in a flake of butter.
For the sauce, dice the remaining bacon, sauté in a little olive oil, season with salt, pepper and herbs de Provence and finish with a dash of maple syrup, paradeis pulp, green balsamic vinegar, Tabasco, red wine and mustard.
Arrange on a shallow plate and garnish with a bouquet of basil.
Tarczal, red, from the Azienda Agricola de Tarczal winery in Trentino.
Our tip: use bacon with a subtle smoky note!
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