Brined (pickled) veal with goat’s cheese, carrot and mustard


  • goat’s cheese
  • smoked almonds
  • sushi ginger slices
  • mizuna
  • 1 piece of veal sirloin

For the brine:

  • 100 g Colorozo salt
  • 5 l water
  • 5 pcs orange peel
  • 5 pcs lemon peel
  • 10 sprigs of thyme
  • 10 sprigs of rosemary
  • 5 cinnamon sticks
  • 20 star anise heads
  • 5 cloves
  • 10 sprigs of tarragon
  • 100 fennel seeds

For the roasted mustard seeds:

  • 1 pot of coarse Dijon mustard
  • 1 l sunflower oil

For the mustard seed emulsion:

  • 50 g yoghurt
  • 100 g egg white
  • juice of 1 lime
  • fleur de sel
  • mustard oil

For the sweet ‘n’ sour carrot ribbons:

  • 1 l pickling liquid
  • 1 l carrot juice
  • 30 fennel seeds
  • 50 g fresh ginger

For the pickled mustard seeds:

  • 1 tin of mustard seeds
  • sushi su
  • sugar water

For the mature goat’s cheese prawn crackers:

  • 50 g mature goat’s cheese
  • 100 g tapioca flour
  • 4 g salt
  • 70 g water
> 60 minutes
veal sirloin
veal grilling
Culinaire Saisonnier


Heat the ingredients for the brine to 80°C (176°F) and leave to rest for a day. Use the liquid to brine the veal sirloins and then smoke them cold. Grill the veal sirloins on the grill to the correct cuisson and allow to cool. Machine-cut them into thin slices. Fry the coarse mustard in the oil until it stops sizzling and let the remaining seeds dry. Set the oil aside for the emulsion. 

Combine all the ingredients for the emulsion and monté with the oil. Cut the carrots into thin slices, bring the liquid to a boil, vacuum-pack both the carrots and the liquid and then refrigerate. Boil the mustard seeds in salted water for 20-25 minutes. Rinse with cold water and season with the vinegar and sugar water. Mix all the ingredients for the prawn crackers in the blender, spread out flat, steam for 15 minutes at 100°C (212°F)  and then deep-fry at 220°C (428°F)  until crispy. Arrange the thin slices of veal sirloin on a plate and garnish with the other components.  

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