Milk-Fed Veal Chops, Tender Young Vegetables with Spring Garlic


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.

Preparation time: 35 minutes
Cooking time: 1 hour 5 minutes


  • 1 double rib of veal, 2 lbs 10 oz (1.2 kg)
  • 3 ½ tbsp (50 ml) olive oil
  • Salt
  • 4 tsp (20 g) butter
  • 2 cloves garlic, unpeeled and crushed
  • 5 sage leaves
  • 1 cup (250 ml) poultry fond blanc
  • cup (80 ml) veal jus


  • 3 ½ oz (100 g) snow peas
  • 8 carrots, with tops
  • 12 scallions
  • 12 new Noirmoutier grenaille potatoes
  • Coarse salt
  • 8 cloves spring garlic
  • 3 ⅓ tbsp (5 cl) olive oil
  • ½ tbsp (20 g) butter
  • ½ cup flat-leaf parsley leaves
  • 1 tbsp poultry fond blanc
  • 3 oz (80 g) grated Parmesan


Ask your butcher to prepare the meat: Trim the double rib and remove the outer layer of fat. Expose -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.

Preheat the oven to 325°F (160°C). Finish cooking uncovered in the oven, basting regularly. Remove the ribs when the internal temperature reaches 135°F (56°C). Place on a rack, remove the trussing string, and rest for 15 minutes. Turn the cooked ribs every 5 minutes to allow the juices to circulate evenly inside the meat.

Use an appropriately sized pan for cooking meat. It will be more practical and ensure better cooking.

Prepare the jus

Discard all the fat in the pan used to cook the veal. Add a little olive oil and the veal trimmings and sear* until brown. Loosen the caramelized juices on the bottom of the pan using a spoon. Lower the heat and cover the trimmings using some of the cold fond blanc.

Bring to a boil and skim. Add the remaining sage leaves and garlic clove. Cook over low heat. Reduce* until syrupy. Add the remaining fond blanc and reduce by two-thirds. Add the veal jus and continue cooking until a syrupy consistency is obtained. Strain the mixture through a colander, then through a fine-mesh chinois*. Set the sauce aside* in a small saucepan.

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

Prepare the garnish

Remove the stalks from the snow peas, and cook in boiling salted water.

Wash and trim the carrot stems evenly. Turn*, cut into even pieces, and set aside. Wash and trim the root end of the scallions, then cut off and discard two-thirds of the green stems. Rub the potatoes with coarse salt to remove the dead skin, then rinse well, cut in half and set aside.

Heat a little olive oil in a pan. sear* the carrots, then add the potatoes and sear. When the potatoes are brown, put a little butter into the pan and season with salt. Add the garlic and scallions and cook for a few minutes.

Add the parsley. Check the carrots for doneness with the tip of knife. They should be tender. Add the snow peas and Deglaze* the pan with 1 tablespoon of fond blanc; glaze* the vegetables.

You can peel and slice the vegetables in advance. To prevent them from drying out, wrap in damp paper towels.

Finish and presentation

Place a pastry ring on each plate and arrange the vegetables inside. Sprinkle with Parmesan and lightly brown the surface under a hot broiler.

Preheat the oven to 350°F (180°C) and reheat the veal for 5 minutes.

Reheat the jus over low heat.

Cut the veal in two lengthwise. Serve browned side up on top of the vegetables; glaze the meat with a little jus.

If you use a wooden chopping board, waterproof it with Grapeseed oil from time to time.

Drink Pairing

A red Burgundy, such as a Volnay. Or perhaps a red Chinon wine from the central Loire.