Roast rack of veal

Served with Bourgogne Savigny-Les-Beaune 2006
Bouchard Ainé et Fils

By the L’Oranger Restaurant, London
One rack of veal on the bone, pasta dough, 1 head of celeriac*, 1 bunch celery stalks, candied grapefruit and orange peel, chopped chives, pithless segments of orange and grapefruit, olive oil and lemon juice.

Fresh herb-imprinted pasta:
Make the pasta dough. Put through a pasta machine, adding flat parsley leaves between two layers on the last pass through the rollers. Cut into 10x5cm triangles. Cook in boiling salted water. Set aside on oiled baking sheets.

Celeriac purée:
Braise and then process, beating in the olive oil.

* Celeriac is a variety of celery with a thick root, popular in France. It contains very few calories, enjoys a high water content and is rich in fibers, which help to regulate the absorption of nutrients and useful in dampening down hunger pangs. Celeriac is rich in potassium and contains Vitamin C and Vitamin B9. It is appetizing, diuretic, cleansing, anti-rheumatic and a real pick-me-up. The juice of celeriac is thought to help the healing process when applied directly on a compress.

Celery salad:
Cut the celery into julienne strips, refresh in iced water, and then drain and dry. Make a lemon and olive oil vinaigrette.

Cooking the rack of veal:
Roast in the oven at 180°C for 40 minutes with rosemary and butter. Baste with the juices. Decorate with the orange and grapefruit segments. Add olive oil-glazed garlic cloves still in their skins, and scatter with chopped chives.

The chef: Laurent Michel
Savigny-Lès-Beaune AOC cuvée « Dessus les Vermots »
Bouchard Aîné & Fils has been making fine wines for over 250 years. The prestige of its name is due to its permanent commitment to ensuring perfect quality and authenticity of style in its wines.
The Tasting:
Grape variety: 100% old Chardonnay
Vinified in wooden vats and matured in oak barrels for 10 months.
Yellow-gold in color with silver highlights and lovely brilliance.
The nose is bold and open with a subtle blend of floral scents (hawthorn blossom) and fruity notes such as quince and peach with a hint of oak.
The palate is generous, with a bold citrusy attack (lemon, grapefruit) and finishes on notes of oak and vanilla.


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