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Enjoy with La Grande Dame Rosé 2018 (10–12 °C) for a fresh, refined, and harmonious pairing.
Veal
• 600 g veal loin or quasi, trimmed
• Fleur de sel
• Freshly ground black pepper
• Mild olive oil
• 20 g butter
Vegetable-Stuffed Cabbage Leaves
• 8 large green cabbage leaves
• 1 small zucchini, diced
• 1 leek, finely sliced
• 50 g fresh spinach
• 1 shallot, finely chopped
• 1 tbsp olive oil
• Fine salt
Reduced Jus
• 200 ml veal stock
• 50 ml red wine
• 1 tsp light honey
• 1 small knob of butter to finish
Finishing Touches
• Yellow edible flowers
• Basil shoots or young cress
• Pink fleur de sel
Preparation
1.Vegetable-Stuffed Cabbage Leaves
Blanch the cabbage leaves in salted boiling water for 1–2 minutes, then cool in ice water. Sauté the shallot in olive oil, then add zucchini, leek, and spinach. Cook for 3–4 minutes and season lightly with salt. Place a portion of the vegetable mixture in the center of each cabbage leaf and fold to form a neat parcel. Set aside.
2.Roasted Pink Veal
Season the veal with fleur de sel and black pepper. Sear over medium heat in olive oil, then add butter and baste the meat until it reaches a pink center (approximately 54 °C). Rest under foil before slicing.
3.Reduced Jus
Reduce the red wine and honey until syrupy. Add the veal stock and continue reducing until the sauce is glossy and coats the back of a spoon. Remove from heat and stir in butter to create a silky finish.
4.Plating
Place a stuffed cabbage leaf at the center of each plate. Lay a slice of roasted pink veal beside it. Draw a fine line of reduced jus and finish with yellow edible flowers and fresh herb shoots for a visually elegant and vibrant presentation.
La Grande Dame Rosé 2018 enhances the finesse and elegance of delicate cuisine.
Its roundness and red fruit notes highlight the tenderness of the veal, while the stuffed cabbage leaves provide freshness, color, and textural contrast. The reduced jus adds depth and silkiness, creating a refined and harmonious balance.
