Violin (sauce) : The purple sauce is composed of beetroot scaled down en maintenance mash potatoes who is incorporated at the crème fraîche and fromage blanc, salt et Pepper White. She is embellished de parsley ou chive and some shavings beets (obtained from grated or the family couteau). She is served fresh like a mayonnaise and accompanies rawness (dips) Of the fish cold, cake dirty...
Another version of violine sauce is based on tied veal stock as well as grout de Raspberry. She is served hot for to accompany un filet de beef or a foie gras stove.