On the menu this afternoon, veal veal cooked at low temperature with lemon
Chef Sébastien Proux has chosen to set up his restaurant in the Valley of Painters, opposite the mythical Hôtel Lépinat. In his kitchen, the chef prepares homemade dishes with fresh products from the market or the garden. A la carte, gourmet cuisine in an enchanting setting.
– Bernard Adam
Ingredients :
- 180 g of veal
- 4 large mushrooms
- 1 sweet red and green pepper
- 4 John Dory tomatoes
- Fresh cilantro
– Bernard Adam
The chef begins the recipe for the veal steak cooked at low temperature with lemon by cutting the vegetables into small cubes.
– Bernard Adam
I work in a short circuit, my meat comes from a butcher with whom I have worked for twenty years
Sébastien Proux chooses local meat to promote our Creuse producers. After having cut the veal in small fillets, he will cook the meat under vacuum with lemon oil and salt, at low temperature for one hour at sixty degrees.
– Bernard Adam
When the veal is cooked, we will roast it in a pan, top down, for two minutes. We finish by cooking the vegetables that accompany our meat. Arrange generously on a plate. At table !!!
The Valley Inn
Open Tuesday to Wednesday from 12 p.m. to 2 p.m. and Thursday to Friday from 12 p.m. to 2 p.m. and from 7:30 p.m. to 10 p.m.