Carpaccio of veal served as blanquette

Clean the veal eye of round and season it with salt, pepper and olive oil. Wrap tightly into stretch film and keep in the fridge. Roast the cutoffs with 1 chopped onion and 1 chopped mushroom, top off with water and leave to stew for 1 hour. Pass through a very fine sieve, allow it to reduce slightly and add the cream. Flavor with salt and pepper, then bind with agar-agar (5g/l) Spread out thinly on a tray, leave to set and cut into neat cubes.

Use the sugar to prepare a caramel and add the other chopped onion. Season thoroughly with salt and pepper and leave it to simmer until the onion is entirely soft. Mix until it's smooth and pass.

Blanche the spring onions in salted water, cut in half lengthwise and roast them in a bit of olive oil. Cut the eye of round into thin slices and place on the plate like a carpaccio. Flavor with salt, pepper, olive oil, and lemon juice, and plate up with the onion caramel, the jelly, the roasted spring onions and the thinly sliced mushroom. Finish with a bit of grated lemon peel.