Modern Veal Blanquette with Gooseberry Condiment

Premium
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.”

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Blanquette

Gooseberry Condiment

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN