Provençal Veal & Ratatouille Feast michel-roux-jr
Provençal Veal & Ratatouille Feast michel-roux-jr
Provençal Veal & Ratatouille Feast michel-roux-jr
Provençal Veal & Ratatouille Feast michel-roux-jr
Provençal Veal & Ratatouille Feast michel-roux-jr
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Provencal Veal & Ratatouille

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Michel Roux Jr.'s 4-course, Provence-inspired summer menu is centred around a main course of roasted fillet of veal with Café de Paris butter, ratatouille and pommes Anna.

The meal begins with homemade sourdough bread and French Isigny butter, and a light, zesty Cornish crab salad. To make the salad, freshly picked white crab meat is tossed with crème fraîche, then paired with lightly pickled cucumber and apple, herb mayonnaise and fragrant lemon balm.

For the main event, British rose veal fillet from HG Walter is roasted with butter, garlic and thyme, then rested, ready to reheat at home. “I’ve topped the veal with Café de Paris butter, flavoured with mustard, capers and a hint of garlic,” says Michel, “then served it with ratatouille – a classic provençal dish and, for me, the epitome of summer, when all those wonderful vegetables come into season.” Aubergine, courgette and red pepper are sauteed with garlic, thyme and tomato, then served with the veal, alongside layered potato terrine, pommes Anna.

“Dessert is an all time Roux family favourite: lemon tart”, says Michel. Sweet pastry cases are filled with a light and zesty lemon custard filling, then served alongside a fresh raspberry compôte.