Description Veal blanquette sounds like the quintessential French meal. Mythical dish and easy to prepare, it is comforting, bourgeois, flirtatious with its beautiful sauce. The veal is raised outdoors by Pascal Babel in Girmont-Val-d'Ajol and prepared in Val d'Ajol by the butcher and charcutier Arnaud Daval.
Cooking Saucepan or casserole dish.
Cut into pieces, 8 to 10 in 500g. 10 to 16 in 1000g.
Ingredients Veal meat (collar, shoulder, breast).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.