Modern Veal Blanquette with Gooseberry Condiment

Credit: Loïc Nicoloso et Stéphane de Bourgies

“Yann, my right-hand man, suggested revisiting veal blanquette in a new way, leaving the sensation produced by its flavor unchanged.”

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Ingredients (4 people)


Gooseberry Condiment


Step 1: Blanquette

Trim part of the fat and nerves from the breast and flank. Cut into pieces of similar size.

Put the veal pieces and the veal oxtail in a cast iron pan. Cover with cold water, bring to a boil, and skim off the impurities. Add the vegetables, cut into a mirepoix, lemon slices, bouquet garni, peppercorns, fleur de sel, and the chicken bouillon. Cover with a lid and cook for 3 1/2 hours on a low simmer, skimming from time to time.

This recipe was originally published in "My Best Piège" (Éditions Alain Ducasse). See all credits

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