Description The stuffed free-range veal breast prepared by butcher Arnaud Daval is a marvel. The veal comes from Pascal Babel's breeding farm in Girmont-Val-d'Ajol, a few kilometers from the Val-d'Ajol butchery in the Vosges. This little-known piece finds all its nobility here and it's easy to cook!
Cooking In the pan, seared then in the oven.
Cut 1 piece wrapped and tied in 500g. 1 piece clad and tied in 1000g.
Ingredients Veal, stuffing (veal, pork, salt, cognac, spices and herbs) .
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.