Broth : 12 à 16h


Mashed potatoes with parsley cheese


  1. Place the potatoes in a pot, cover them with cold water and cook them over medium heat until the tip of a knife penetrates the flesh without resistance.
  2. Drain them, and in the meantime, heat the cream and butter.
  3. Mash the mashed potatoes and add the cream and butter mixture before finishing with the crumbled blue cheese.
  4. Season to taste.



Braised beets and carrots 


  1. Peel the beets and carrots, cut them into cubes.
  2. Melt the butter in a heavy-bottomed frying pan, add the vegetables and sweat for about 4 minutes before adding the broth.
  3. Simmer for 20 to 25 minutes, vegetables should be tender.
  4. Sprinkle with chopped mint leaves, deglaze with a good dash of vinegar and season.



Veal jus


  1. In an ovenproof dish, brown the bones and trimmings for one hour at 220°C.
  2. Once the bones and trimmings are well coloured, remove them into a large pot, deglaze the dish, pour over the bones and trimmings, add the aromatic garnish, cover with water and bring to a boil.
  3. Reduce to simmer for 12 to 16 hours.



Roasted veal medallion


  1. Prepare the meat and cut the fillet into 6 medallions.
  2. Finely chop the garlic cloves, mix them well with the medallions, drizzle with oil, mix again, season and marinate for 1 hour.
  3. Brown each side of the medallions on a hot grill and leave to rest under the broiler until ready to serve.
  4. Reheat the beets and carrots, as well as the jus, so that it is ready to serve.





  1. Place a little of the blue cheese mashed potatoes on the plates.
  2. Place a medallion on each plate, arrange the vegetables next to it and add a few swirls of avocado butter. Add a dash of sauce, a few young shoots and a little bit of fleur-de-sel.