Veal tongue ravioli, Parmesan and thyme jus


  • thyme flowers
  • garlic and basil vinaigrette
  • veal jus

For the pasta:

  • 500 g 00 flour
  • 10 egg yolks
  • 12 g salt
  • 10 g olive oil
  • a pinch of saffron

For the filling:

  • 1 cooked in court bouillon and finely diced (brunoise) veal tongue
  • 1 finely chopped onion
  • 40 g capers
  • 20 g gherkin
  • 2 cloves of garlic
  • a pinch of cayenne pepper
  • 2 tbsp tomato compote
  • 200 ml Madeira
  • 1 tbsp mock turtle herbs
  • a sprig of thyme
  • laurel leaf
  • 200 ml olive oil
  • 4 leaves of gelatine

For the Parmesan emulsion:

  • 250 g milk
  • 250 g cream
  • 100 g Parmesan
  • 100 g egg white
  • nutmeg
  • salt
  • pepper
> 60 minutes
veal jus, veal tongue
Culinaire Saisonnier


Soften the shallot along with the garlic in the olive oil. Add the tongue, continue cooking and then add the herbs, gherkin, capers and compote toe. Add the Madeira and season to taste. Simmer for 20 minutes and then add 4 soaked leaves of gelatine. Remove from the pan and allow to cool.

Roll out the pasta and cut circles from it. Fill them with the veal tongue and then fold and pinch them closed to make ravioli. Boil for 3 minutes in water or bouillon. Make the emulsion in the blender by mixing everything together for 15 minutes at 80°C (176°F) and then pass through a sieve. Place in a siphon with 2 cartridges and keep warm at 65°C (149°F). Garnish with thyme flowers, veal jus and the Parmesan emulsion.

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