Jean-Michels Cotes de Veau
I recently visted my friends Jean-Michel and Jean-Claude in Saint Cyprien, Périgord. They spoiled me with a gastro tour of this famous culinary region of France and treated me to an authentic home cooked recipe: Veal Cutlets in Cream and Mushroom Sause. This dish is extra delicious when served with Pommes de Terres Salardaise, patatoes thinly sliced and sauteed in goose fat.
1 - Sautée veal in several dollops of goose fat. When golden on both sides, add creme fraiche. Lower the heat.
2 - Sautée mushrooms in several dollops of goose fat in a separate pan. Add salt, pepper, garlic and parsley. When mushrooms are alomst done, add wine and reduce.
3 - Combine veal and mushrooms in a large caserole and mix the sause well.
4- Serve with Pommes de Terres Salardaises.
Grant Innes
Innes has never really considered himself a gourmet, but he does truly and sincerely live up to the title of gourmand. Having learned to embrace his indulgent love of life he has found his bliss. Born on the suburban outskirts of Halifax, Nova Scotia. Innes grew up surrounded by spectacular nature and Canadian goodness, yet always dreamed of a bigger and slightly less protestant world. Innes studied cinema in Montreal and followed that vocation for several years in various locations across Canada before discovering his talents as a painter, writer and illustrator. One children’s book, endless commercial gigs, and a dozen or so solo shows later, he now resides in New York City. Frequently, along the way, he has been spoiled by friends, family and a few world-renowned chefs, who in turn have delighted in his love of their gastronomic creations. Innes is always in search of his next delicious experience.