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Cooking Recipe Video : Milk-fed Veal Chop with Vegetable Ragout

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Restaurant: L'Assiette Champenois

Chef: Arnaud Lallement

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.8/ 5 - 13 votes - 249,903 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Milk-fed Veal Chop with Vegetable Ragout Milk-fed Veal Veal Chop Chop with with Vegetable
Recommended wine with the dish:
Volnay
Difficulty level:
Easy
Cooking recipe viewed:
249,903
Cooking Recipe Preparation time
  • Preparation & cooking: 25 minutes
Cooking Recipe Ingredients
  • 4 x 1.1 lbs. milk-fed veal chop, unprepared
  • 1 celery branch
  • 1 leek
  • 1 onion
  • 2 tomatoes
  • 1 zucchini
  • 1 long turnip
  • 1 carrot
  • Maussane oil and Tuscan oil
  • Salt (Guérande salt) and pepper
  • Seasonal herbs
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Ask your butcher to cut the calf in front of you. Thus, you can judge yourself whether the calf is clear, which means: soft and tender. The colour of a milk-fed veal chop piece has to resemble the most possible to the colour of milk. Each piece must weigh around 1.1 lbs, unprepared, so that they are thick enough. When they are prepared, they weight less than 400g.
  2. One unprepared piece of milk-fed veal chop gives the possibility to recover the entire grease and part of the veal rack bone, in order to prepare a nice calf gravy.
  3. Cut the herbs to make a bouquet. The leftovers will be chopped up and modify the sauce. Now, salt the veal chop with the Guérande salt and press the rough grains well into the meat. Add pepper and boil it down.
  4. Heat the oil. Once it starts to fume, brown the presentation side of the meat just like you do with the fish.
  5. After about 5 minutes cooking on each side, take the piece of the flame.
  6. Reheat the vegetable ragout, which has previously been cooked in the Tuscan oil, like the veal chop, and start to prepare the dish.
  7. Place the vegetable ragout on the dish, playing with the different colours to have a very visual presentation.
  8. Decorate with a bouquet of herbs and pour part of the veal sauce over it. Keep the rest of the sauce for the gravy bowl.
  9. The presentation should be very simple, because it is a very traditional dish.
Restaurant
Name:
L'Assiette Champenois
Phone:
+33 3 26 84 64 6
Website:
assiettechampenoise.com
Address:
40, avenue Paul Vaillant-C
City:
Tinqueux
Country:
Fr
Overview:
""Reims, the city of Saints and an impressive cathedral: Just two minutes from the historic center and a few miles from the renowned vineyards, ''L'Assiette Champenoise'' is a reputated and popular gastronomic destination. Situated in a pleasant 10-acre park, the ''L'Assiette Champenoise'' belongs to Arnaud and Marianne Lallement, the second generation from the Lallement family, who celebrates its 20th anniversary in 2007. The warm comfort of the traditional rooms encourages you to spend a night and the cuisine from Jean-Pierre and Arnaud Lallement, a perfect mix of experience, modernism, tradition and personality, will surely delight you!"
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