As it is Bastille Day, we’re taking a moment to reflect on what we love about our French-inspired snag, the Toulouse!
The French are often stereotyped as ‘food snobs’, however we understand that they just simply care deeply about food quality, craftsmanship and the art of food combination – something we can relate to, 100%!
Consequently, the standards were high as we set out to craft the Toulouse… nevertheless, we think even the French would approve of our finished product!
We start with a pork, red wine and garlic snag atop a fresh and lightly toasted brioche roll – no baguettes here!
To preserve the natural flavours and textures of the next two ingredients, sautéing is our preferred cooking method – there’s nothing quite like the distinctive taste that sautéed mushrooms and onions bring a dish!
Next the sauce, a truffle aioli. The truffle oil enhances the already aromatic profile of the sautéed mushrooms and the aioli component creates a smooth texture and a hint of garlic to the flavour!
Finally, we sprinkle with fresh chives then bon appetit it’s ready to be served to another soon-to-be happy customer!