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A chance encounter with Jean-Claude Berrouet, the technical director for Christian Moueix's legendary Château Petrus, led to Melka working for the Moueix-owned Dominus in California in 1991..
Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.
Spread the cut sides of the baguettes with mayonnaise.
"The Truffle Dog Company."