The passion of the French for the quality of their meals has never been more evident than in this dish created by Jean Luc Blandin, Normandy’s foremost butcher/chef. The lush green fields of the Normandy countryside provide some of the finest agriculture in the whole of France. The animals are ethically reared and are never in pens. Jean Luc is the butcher in the small town of Brecey and his insistence in buying only the very best of produce is the cornerstone of his reputation. He was the first butcher in Normandy to be awarded Fabrication Gourmandie status, an event that merited an appearance on television! The sauce, thickened with cream and eggs is the classic Blanquette sauce.

The pieces of veal are lightly sealed in butter before being cooked in the bouillon
and being added to carrots, Paris mushrooms and onions with Jean Luc always
personally adding the pinch of nutmeg to the cooked dish.

At this time of the year the dish is quite simply sensational
when served alongside buttered new potatoe Blanquette
De Veau A La Crème D’isigny - Serves 3 (750g).