Os à Moelle
Roasted bone marrow, often served with toast. A rich and flavorful appetizer.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Bone marrow consumption dates back to prehistoric times, serving as a vital source of fat and nutrients. In France, Os à Moelle has evolved from a peasant food to a bistro classic, reflecting a historical appreciation for utilizing every part of the animal.
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Os à Moelle is deeply ingrained in French bistro culture, representing a classic and traditional dish often associated with convivial dining experiences.
Bistro Staple
Os à Moelle is a common sight on bistro menus throughout France, considered a quintessential appetizer.
Sharing and Conviviality
It is often served as a shared appetizer, encouraging a communal dining experience and conversation.
Nose-to-Tail Eating
The dish reflects the French tradition of 'nose-to-tail' eating, valuing the use of all parts of the animal and minimizing waste.
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Os à Moelle offers a rich, savory, and deeply umami flavor profile, primarily characterized by the buttery and decadent marrow.
The primary flavor component is the bone marrow itself, which, when roasted, becomes incredibly rich, buttery, and fatty with a subtle beefy flavor. Seasoning usually involves simple salt and pepper to enhance the natural marrow taste. The accompanying toast provides a textural contrast and a vehicle for consuming the marrow. Parsley salad, often included, contributes a bright, acidic counterpoint to the richness, cutting through the fattiness and adding freshness. Lemon juice or shallot vinegar in the salad further enhances this contrast.
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Sourcing Quality Bones
Obtain marrow bones from a reputable butcher, preferably from grass-fed beef, for the best flavor and quality.
Soaking the Bones
Soaking the bones in cold, salted water for 12-24 hours helps to draw out any impurities and blood, resulting in a cleaner flavor.
Roasting Technique
Roast the bones at a high temperature (around 400°F/200°C) to allow the marrow to render properly, becoming soft and easily spreadable. Watch carefully to prevent overcooking and avoid having the marrow melt entirely away.
The Parsley Salad
The parsley salad is an essential component, providing crucial acidity to balance the richness of the marrow. Don't skimp on the lemon juice or vinegar.
Serving Temperature
Serve immediately while hot, as the marrow solidifies as it cools. The toast should also be warm and crusty.
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