Veal Medallions with Caramelized Belgian Endive and Coffee Foam

Cooking in the kitchen of a friend of Jean-Marie, we did not have an espresso machine to make the foam on the milk, so he used an immersion blender. You could also use an immersion blender, or beat the hot, coffee-infused milk like crazy with a whisk.

We used veal from a farm just outside Philadelphia. You should use the whitest veal you can find.