If there are seasons for vegetables (peas, radishes and asparagus in the spring), there are also seasons for fish and meat such as lamb at Easter or veal at Pentecost.
Seasonal products are of better quality and tastier, their consumption helps to preserve species, to respect their reproduction cycle, to support farmers. It’s good for the planet too…
Breeders of poultry, rabbits and dairy cows, at the GAEC de la Poule Rousse, all the members of the Bonnard family pamper the animals…Isabelle, she makes good meals!
At the Farm Inn “The Little Red Hen” created in 2001 in the stable of the farm, Isabelle composes her menus from the products of the farm. At the moment, milk-fed veal can be enjoyed in a casserole, escalope or osso bucco.
She gives us all the secrets for making a perfectly tender milk-fed veal roast. A recipe that should convince those who still think that veal is a “dry” meat… Meuh! Nope!