Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Ingredients

Beverages

Oils & Vinegars

  • 300ml of Chardonnay vinegar
  • 11ml of olive oil
  • 90ml of Jerez vinegar
  • 100ml of Cabernet Sauvignon vinegar

Cereals, Grains & Pasta

  • 1 long pepper

Dairy

  • 130g of unsalted butter
  • 100ml of whipping cream

Store Cupboard

Speciality Ingredients

  • 1 tsp soya lecithin

Spices & Dried Herbs