image viandes blanches château la Louvière
Life style
Search for a wine

Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.

Did You know ?
Is decanting useful or not ?
Did you know ?

Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes

Home > Life style > Recipes > Braised leg of veal with pureed jerusalem artichokes and pan-fried cepes
Recipe proposed by : Jean-Pierre Moullé
Recipe type : White meats

Cooking cost : Expensive


For 4 people

1 thick slice of leg of veal (1,5kg), Olive oil,,Thyme, bayleaf, Parsley, 1 glass of white wine, 12 unpeeled garlic cloves, 1 onion, 1kg cèpes de Gironde, 2 cloves of garlic, peeled and finely chopped, 500g fresh spinach for garnish (optional).

Jerusalem artichoke purée : artichokes, 125g unsalted butter, 25cl milk (warmed), salt.

Shallot butter : 125g unsalted butter, 2 shallots, peeled and thinly, sliced, Parsley, Fleur de sel, freshly ground black pepper.


  • Mix together olive oil, thyme, bayleaf, parsley stalks and white wine, marinade the veal. Cover with clingfilm, set aside at room temperature.
  • Prepare the artichoke purée: wash, peel and cook the artichokes in salted water. Puree, adding the warmed milk and butter.
  • Clean the cèpes, slice into strips. Fry in the olive oil until golden brown. When nearly cooked, add a pinch of finely-chopped garlic.
  • Prepare the shallot butter : cream the butter, add the sliced shallots, chopped parsley, salt and pepper.
  • Prepare a bed of embers in the fireplace or barbecue. Grill the veal for 8 to 10minutes on each side, until cooked to choice. As soon as the meat is cooked, spread with the shallot butter, then allow to rest for 6 to 8minutes, letting the meat juices and butter combine.
  • Slice the meat, arrange on plates, add a spoonful of puree and cèpes to each plate. Spoon over the juice/butter mixture.
  • Serve with fresh spinach leaves sautéd in butter.

Recipe from the book : "Château La Louvière, le bel art du vin".  H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010.

Submit your recipes

Exclusively for our members! 

As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!

Not yet a member ? Sign up now !