Lorraine gave us the recipe for vitello tonnato. She also gave us her way of cooking osso bucco
Our chef
Lorraine PIERRAT holds “the domain of Saint Romary” in Saint Etienne lès Remiremont
One day a trade
Today, with our butcher, Arnaud Daval, whose shop is in Val d’Ajol, we took stock of the veal. He told us about the rack of veal, which he cooks with mushrooms and baby onions. On the price side, we are around 18 euros per kg for the rack of veal, 28 euros per kg for a cutlet…
Our culinary expert
Karine Claude is a druggist in Nancy (near Porte de la Craffe). She explains how to recover the pans.