Suckling veal chops


SERVES 4 - Preparation time 2 hours

Cooking time for the veal chops:approximately 12 min.


2 x 400g suckling veal chops

400g Jerusalem artichokes

120g shelled peas

50g bacon

20g truffle

25cl veal stock

15cl chicken stock

20cl crème fraiche

25cl milk

30g arabica coffee

½ lemon

Guérande sea salt, salt, pepper



  • Ask your butcher to dress, French trim and tie the veal chops.
  • Peel the Jerusalem artichokes and cut them farmers’ style (in small triangles). Simmer them in salted boiling water then cool them down to keep them slightly crunchy.
  • Cook the peas in the same way, strain them in a fine sieve and add a little chicken stock to thin the puree.
  • Cut the bacon into tiny pieces and dry them gently in a pan.
  • Chop half the truffle and cut the rest into thin sticks.


Finishing touches

  • Cook the veal chops in a hot sautee pan to start with then transfer to an oven heated to approximately 220°C. It takes around 3 minutes per 100g.
  • Let the meat rest for at least 10 minutes after cooking.
  • Skim the fat from the sautee pan and deglaze with a drop of water. Add the veal jus and reduce.
  • Add the lightly ground arabica coffee and leave to infuse for 10 minutes.
  • Sieve the sauce and add the lemon zest. Check the seasoning.
  • Reduce the crème fraiche and add the Jerusalem artichokes. Cook over a moderate heat until the Jerusalem artichokes bind with the cream. Then add the chopped truffle and check the seasoning.
  • Warm the creamed petits pois and check the seasoning again.



  • Present the veal chops whole in a large sautee pan.
  • Put the side dishes into small ovenproof dishes: the truffled Jerusalem artichokes, the julienne-style truffles and the creamed petits pois with the lardons and Guérande sea salt on top.
  • Serve the sauce in a sauce-boat.
  • Cut the veal chops in front of your guests.
  • Lay slices on a bed of truffled Jerusalem artichokes.
  • Place dabs of creamed petits pois around the meat.
  • Sprinkle the julienne-style truffle and the Guérande sea salt over the meat.
  • Pour over a moderate amount of sauce.


Serve with a red Burgundy wine or may be with a Rhône Valley (Crozes-Hermitage red wine) or a Beaujolais (Morgon, Moulin à vent...)


La Côte Saint Jacques

14, faubourg de Paris - 89300 Joigny

Tél. + 33 (0)3 86 62 09 70 -


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