Veal breast with lentils, etrog citron and roasted red onion


  • 2 kg veal breast
  • 400 g coarse salt
  • 50 g sugar
  • 1 clove of garlic
  • ½ bunch of thyme
  • olive oil
  • butter
  • 3 litres of veal broth
  • 25 cl jellied broth
  • 2 kg veal neck
  • 500 ml veal stock
  • bouquet garni
  • olive oil
  • butter
  • curly kale shoots

For the roasted onion:

  • 4 red onions
  • 20 g honey
  • 2 sprigs of thyme
  • coarse salt
  • olive oil
  • 250 g Le Puy green lentils
  • 1 onion
  • 1 carrot
  • 30 g leek (white part)
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 garlic bulb
  • 50 g cooked chestnuts
  • 30 g butter
  • 300 ml cream
  • 50 ml balsamic vinegar
  • 150 ml strong coffee
  • 1 litre of vegetable broth
  • salt
  • 1 g smoked salt
  • 250 ml grape seed oil
  • 40 g coffee beans
  • 10 g honey

For the Etrog citron:

  • 1 Etrog citron
  • 100 ml coffee oil
  • smoked salt
> 60 minutes
veal breast
Culinaire Saisonnier


Pickle the veal breast in sugar and salt for two hours then rinse thoroughly in water. Cut the breast into 500 g pieces and vacuum-seal each piece separately with the bouquet garni, olive oil and butter. Cook for 10 hours at 70°C (158°F) then cool immediately. Cut the neck into pieces and chop the vegetables for the garnish finely (mirepoix). Fry the neck in oil then drain.  

Fry the mirepoix in the same pan and drain. Place the meat and the vegetables into a casserole dish and add the broth, the stock and the veal jelly. Add the herbs, butter and coarse salt and simmer for one hour. Remove from the heat and leave to infuse for 30 minutes. Sieve. Reduce the liquid to one third, sieve through a filter paper and set aside. Peel the red onions and use a cocktail stick to keep them in one piece. Place them on a baking sheet with the coarse salt, honey, olive oil and thyme. Cover with tinfoil and cook in the oven at 150°C for five hours. Allow to cool then cut each onion into six pieces, removing any imperfections. Set aside on a metal sheet together with the cooking liquid. Reheat the onions quickly in an oven set at 200°C (392°F). 

Chop the vegetables and rinse the lentils thoroughly. Fry the vegetables, garlic, chestnuts, thyme and bay leaf in butter. Add the lentils and then pour in the vegetable broth to a depth of 2 cm above the lentils. Cook for 30 minutes then add the cream and vinegar. Blend until smooth then sieve. Add the coffee and season to taste with pepper and piment d’Espelette. Pour into a siphon and screw on three cartridges.  

To make the coffee oil, roast the coffee beans in the oven at 150°C (302°F) for 20 minutes then place them in a vacuum-sealed bag with the oil and honey. Seal the vacuum and leave to infuse for one hour. Heat the oil for 30 minutes in a water bath heated to 70°C (158°F) then cool down. Blend and sieve the oil and keep it in a syphon. Cut off the skin of the Etrog citron with some of the flesh and cut into tiny cubes (brunoise). Mix this brunoise with 100 ml of coffee oil and season to taste with smoked salt. Fry the veal breast on both sides in a frying pan and glaze with the veal gravy. Arrange the veal breast on a plate with the lentil foam and arrange the red onion, the Etrog citron and the very briefly cooked curly kale alongside it. Drizzle a few drops of coffee oil over the top.  

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