Well that just led me down a culinary rabbit hole. Thinking I’m going to have to try my hand at making that.
I had to google the details (I mean, the dish is obvious) and found this page: [https://www.valdemarsro.dk/pariserbof/](https://www.valdemarsro.dk/pariserbof/)
For other curious ones, DeepL translates it as:
>A classic Parisian steak is a fabulously delicious dish. Served with a hefty freshly grated horseradish, red onion, salty capers, organic egg yolk and other goodies, it’s a perennial favourite.
>
>Whether I portion it or not, I always serve extra toppings at the table and maybe a nice crispy green rocket salad tossed in a couple of tablespoons of vinaigrette. Then you can help yourself and add extra toppings to taste.
A recipe is on that page as well, in Dansk though, just run it through DeepL if interested.
3 comments
Well that just led me down a culinary rabbit hole. Thinking I’m going to have to try my hand at making that.
I had to google the details (I mean, the dish is obvious) and found this page: [https://www.valdemarsro.dk/pariserbof/](https://www.valdemarsro.dk/pariserbof/)
For other curious ones, DeepL translates it as:
>A classic Parisian steak is a fabulously delicious dish. Served with a hefty freshly grated horseradish, red onion, salty capers, organic egg yolk and other goodies, it’s a perennial favourite.
>
>Whether I portion it or not, I always serve extra toppings at the table and maybe a nice crispy green rocket salad tossed in a couple of tablespoons of vinaigrette. Then you can help yourself and add extra toppings to taste.
A recipe is on that page as well, in Dansk though, just run it through DeepL if interested.
That is beautiful…