Veal breast sandwich with white cabbage and scallops


  • 1 white cabbage
  • 500 g fresh spinach
  • 1 kg veal breast
  • chicken stock
  • 5 Utah Beach scallops
  • 25 g oyster leaves
  • 25 g marsh samphire
  • 2 g xantana
  • salt
  • Parmesan cheese
  • shallot oil
  • kuzu

For the brine:

  • 1 litre mineral water
  • 50 g sugar
  • 100 g salt
  • 20 juniper berries

For the scallop brine:

  • 800 ml mineral water
  • 40 g sugar
  • 100 g salt
  • 1 strip of kombu

For the white gravy:

  • 1 litre chicken stock
  • 200 g butter
  • 8 g sugar
  • 6 g salt
> 60 minutes
veal breast
sous vide
Culinaire Saisonnier


Trim the meat, place it in the brine for two hours, pat dry and vacuum-seal with some chicken stock. Cook for 13 hours at 67°C (153°F), plunge into ice and chill overnight in the fridge. Remove the veal breast from the bag and compress it. Place the scallops in the brine for 30 minutes, remove and set aside. Make a white gravy with the various ingredients and set aside. Remove the outer leaves from the cabbage and cut the cabbage in half. Vacuum-seal it with the white gravy, cook overnight at 85°C (185°F) and cool immediately.  

Blanch the spinach, drain well and purée very smoothly. Open the bag with the cabbage and retain the cooking liquid. Cut each half cabbage into quarters. Reserve five cabbage leaves for each sandwich and place them one on top of the other. Sear one side of this cabbage stack in a frying pan and set aside. 

Slice the meat and the scallops. Place a slice of meat on a slice of cabbage and cover with another slice of cabbage. Add two slices of scallop and cover with another slice of cabbage.  

Continue building the sandwich. When you have finished, sear the other side of the sandwich until it is lukewarm. Reduce the cooking liquid and bind with kuzu. Whisk in the spinach purée. Spoon the sauce onto a plate and place the lukewarm sandwich next to it. Dot some shallot oil onto the sauce, garnish the sandwich with oyster leaves and marsh samphire and grate some Parmesan cheese over the top to finish.  


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