Europe 1 13:05 p.m., June 10, 2023

A chef comes to make the dish of the day for the guest in each episode. This week, Guillaume Delage, the chef of Au Père lapin in Suresnes, comes to make the "dish of the day". On the menu Osso bucco veal shank, barigoule artichoke and gourmet pea salad, asparagus and orange supreme. A recipe that Guillaume Delage created especially for our guest Stéphane Marie, who loves veal shank, artichokes and asparagus. At the restaurant Au Père Lapin, Guillaume Delage creates bistronomic cuisine. The recipe can be found on Europe1.fr.

INGREDIENTS

  • Veal shank in roll: 1 kg
  • Peeled tomatoes 350g
  • White wine: 1 half bottle
  • Poultry broth: 2 liters
  • 1 Bouquet garni: thyme, bay leaf, rosemary, zest of 1 orange
  • Flour: 150g
  • Chopped onions: 150 g
  • Carrots: 150g brunoise
  • Celery root: 150 g brunoise
  • Salt, pepper

PREPARATION:

  • Singer with flour. The chef uses chickpea flour because it is gluten-free and it changes the texture of the sauce a bit. Brown in a little oil.
  • Once colored, add the chopped onions, carrots and celery. Once colored in turn, add seeded and chopped tomatoes, then add a 1/2 bottle of white wine.
  • Wet the shank with broth. Add the bouquet garni and cook for 3 hours over very low heat.
  • Let cool off the heat, covered, in the casserole, so that the cooking ends gently.
  • Remove bouquet garni and orange zest.
  • Adjust seasoning.
  • Dress with filling and juice.