April 26, 2018

Taste! In the kitchens of the Belle Époque

[Recipe] Double veal chop to share, potatoes, asparagus, peas and rosemary

In pictures, the recipe to follow step by step

Hélène Reitzaum
Hélène Reitzaum

At the heart of the Normandy hotel, chef Christophe Bezannier's La Belle-Époque gourmet restaurant offers a host of dishes for sharing: truffle blanquette, calamari cassolette, giant éclair and a Norwegian omelette for two. 

For us, Christophe Bezannier explains the preparation of this double veal chop to share, including the secrets of optimal cooking "at low temperature, with holding, and caramelization on the surface after cooking to restore the crispiness".

How can you cook meat, fish or vegetables to perfection from the comfort of your own home? What is the Maillard reaction? Why add pepper at the end of cooking? How do you fix the chlorophyll in green vegetables after cooking? Which micro-vegetable is best suited to meat? How to prevent butter from burning? All the answers in pictures and in the kitchen, with Christophe Bezannier, a Sarthois trained by Georges Blanc, Bernard Loiseau, Christian Willers and Bruno Oger. La Belle-Époque, or the art of infusing brasserie style into a palatial setting. 

Simple, convivial recipes; that's what we really want to instill in the Belle-Époque.
Christophe Bezannier

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