Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

CHOPS

2 double veal chops (½ per person), 5 cl groundnut oil, 10 g butter, 1 garlic clove, 1 sprig thyme

LE GRATIN

100 g marrow, 100 g grated hard cheese, 100 g breadcrumbs, 1 carrot, 1 celery stalk

FRENCH FRIES AND ONIONS

1 Agria potato, 10 cl groundnut oil, 80 g butter, 6 spring onions

FINAL STEPS AND PRESENTATION

5 cl veal stock

CHOPS

Slice the veal chops and season with salt and pepper. Sear in a sauté pan with a drizzle of olive oil. Then brown each side of the veal chops. Add the butter, garlic clove and sprig of thyme. Cook on low heat until the centre of the meat reaches about 56 °C. Set aside on a stainless steel grill on the corner of the stove.

GRATIN

Soften and melt the marrow in a saucepan over a low heat. In a stainless steel bowl mix it together with the grated cheese and breadcrumbs. Finely dice the carrot and celery and steam lightly, then add to the marrow mixture. Spread the preparation between two sheets of greaseproof paper to a thickness of 2 to 3 cm. Set aside in the fridge.

FRENCH FRIES AND ONIONS

Peel the Agria potato, cut into slices1 cm thick and 9 cm long using a knife. Then cut into strips to form evenly sized French fries. Fry in the groundnut oil until golden brown. Melt the butter in a sauté pan and add the spring onions which have been quartered. Continue cooking, stirring constantly with a circular movement, until the onions turn a light blonde colour.

FINAL STEPS AND PRESENTATION

Detach the meat from the veal chops. Clean the remaining meat from the bones using the back of a knife. Cut each piece of veal in two and on the top of each half place a portion of gratin cut to the same dimension. Place some onions on each plate, then add a piece of veal, in the middle. Cover with a chop bone and place the French fries on top of the bone. Pour over the veal stock.