Veal breast with mustard caramel and pumpkin cannelloni


  • 1 kg veal breast
  • ½ peeled pumpkin
  • veal gravy
  • 100 g wild rice

For the mustard caramel:

  • 12 g grainy mustard
  • 12 cl Trappist beer
  • 300 g sugar
  • 3 tbsp white wine vinegar

For the orange butter:

  • 3 bitter oranges
  • 100 ml white balsamic vinegar
  • 100 g sugar
  • veal gravy
  • piment d’Espelette
  • olive oil
  • butter
> 60 minutes
veal breast
boiling oven roasted
Culinaire Saisonnier


Boil the trimmed veal breast in salted water and leave to cool in the cooking liquid. Make a dry caramel from the sugar, pour in the beer, melt and cool. Mix with the mustard and the vinegar and season to taste. Cut the pumpkin into 1 mm slices and stew in some veal gravy until tender. Drain well, lay a few slices on top of each other on a piece of cling film and roll them up tightly, with the aid of the film. Set aside, then cut into 5 cm spirals. Just before serving, heat gently in the veal gravy.  

To make the butter, wrap the oranges in tinfoil, bake for two hours in the oven set to 160°C (320°F), unwrap and blend to form a puree. Add the sugar and vinegar, season with salt, piment d’Espelette and olive oil and pour into a pan with some veal gravy. Bind generously with butter and season, if necessary.  

Boil the wild rice in salted water until completely cooked, whisk in the food processor with some cooking liquid and spread it out on a silicon sheet. Dry out for 12 hours in the oven set at 60°C (140°F). Leave to cool and break into pieces. Cut slices of the veal breast, roll them in the caramel and heat gently in the oven.  

Arrange the various components on the plate and finish off with a few dots of orange butter and the rice tuiles.  


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