Milk-fed veal chops, tender young vegetables with spring garlic

Credit: Valéry Guedes

Cooking is generosity. Food has much more flavor when it is shared happily with others. The keys to really enjoying food are a beautiful, set table with friends around it and lively conversation. Here is a hearty but regal dish that one would be proud to serve to guests. I love these kinds of dishes because they embody the real reasons for a meal: friendship and conviviality.

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Ask your butcher to prepare the meat: Trim the double rib and remove the outer layer of fat. Expose 11/2-inch (4-cm) of bone on the tips; truss the ribs. Cut the trimmings and bones into small pieces.

Heat a little olive oil in a pan. Season the ribs with salt and brown each side and the fatty edge. Lower the heat and add a little butter, 1 clove of garlic, and 3 sage leaves.

Butter should be monitored closely when cooking. It heats quickly and burns at 250°F (120°C), making it difficult to handle.

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

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