Bacon, fresh herb and elderflower infusion


For 4 people


  • 200 g smoked bacon
  • 100 g shallots (with the skin)
  • 1 l water
  • 1 T colza oil
  • 5 black peppercorns
  • 300 g sorrel
  • 100 g parsley
  • 2 dl colza oil
  • 50 g fresh elderflowers


Dice the bacon and shallots into small cubes, and heat in a saucepan with the tablespoon of colza oil.


Add the water and leave to simmer over low heat with the peppercorns for around 1 hour.


Filter the liquid and reduce it by half.


Blanch 200 g sorrel and 50 g parsley for around 1 min.


Mix the rest of the herbs and spices with the 2 dl of oil and filter.


Place the fresh herbs and sorrel in a teapot. Add the bacon consommé, and leave to infuse for 90 seconds. Place the flavoured oil at the bottom of the glass, and pour the infused bacon consommé on top. Serve hot.

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