Albert Ménès Périgueux Sauce is one of the great classics of French gastronomy. Long and complex to cook from scratch, this sauce only needs to be reheated in a bain-marie over a saucepan. Smooth and creamy with small pieces of truffle, this Périgueux sauce will delight your taste buds.
It goes well with all red meats, and especially a beef tournedos Rossini. Périgueux sauce also enhances omelettes, poached or scrambled eggs, vol-au-vents or a warm foie gras.