Veal Tongue, Vanilla, Myrtus, Lettuce

Face the ingredients you think you don’t like. That’s my mantra and I’ve stuck to it over the past seven years. Seek out your weaknesses and turn them into strengths. No, this isn’t the Anthony Robbins of my mind speaking. But, seriously, I’ve always sought the harder line in cooking — a kind of leave-no-stone-unturned way of thinking. Never a great fan of tongue, I sought to make a dish that even non-tongue converts, like me, could appreciate.