In the kitchen with the chefs Solène and Manon at the restaurant “L’Atelier” in Royère-de-Vassivière

On the menu: veal osso buco with gremolata

Opened in 2003, the restaurant “L’atelier” has become an essential space in the village of Royère-de-Vassivière and its surroundings. In the kitchen, a great team that promotes local products with always a lot of creativity. The restaurant “L’atelier” is a nice place to spend some time with friends.

The ingredients of the recipe for six people:

• 1.5 kg of osso buco
• 1 onion
• 5 tomatoes
• Tomato concentrate
• Bay leaf, thyme and garlic
• 1 glass of white wine (to deglaze the onions)
• 50 g of butter

Start the recipe by flouring the veal on both sides. Then, to accompany the meat, in a pot we slice the onions. First, roast the meat for a few minutes.

To accompany the veal, cut up pretty tomatoes that are cooked with the meat, thyme, bay leaf, salt and pepper.

When the vegetables are cooked, add the veal, which is left to simmer over low heat for an hour and a half over low heat. To bring even more flavors, Solène adds tomato concentrate to the recipe.

Last step, the preparation of the gremolata. Grate the zest of three oranges, then mix fresh garlic, finely chopped parsley with breadcrumbs. Combine all the ingredients in a bowl and season with olive oil, salt and pepper.

Serve the osso buco with rice. At table !!!

The Workshop

Place de la Mayade in Royère-de-Vassivière

Reservation: 05 55 64 52 22