I made @ChefEtchebest VEAL STEW for @TheChateauDiaries @escapetoruralfrance

Preparing a three-course meal shows a dedication to providing a complete and enjoyable dining experience. It allows for a variety of flavors and dishes to be enjoyed in a well thought out sequence. I’m sure your guests will appreciate the effort and enjoy the meal you have prepared.
Join me on a trip down memory lane at Chateau de LALANDE where in order to make the MAIN course, I have been inspired by one the most famous and popular chefs in France, our Gordon Ramsay with french style @ChefEtchebest Phillipe !!! For the main course, we will serve the exquisite Blanquette de Veau, a creamy and tender veal stew cooked in a velouté sauce with mushrooms and seasonal vegetates. The Blanquette de Veau was elected as the French favorite dish! Our three-course meal will honor the light and refreshing flavors that are synonymous with French cuisine, culinary tradition..

Blanquette de veau/ Veal stew for 8;
1 kg of veal (shoulder, neck, etc.)
3 L of water
2 sprigs of fresh thyme
1-2 fresh bay leaf
3-4 carrots
2 onions
1/2 leek
3 cloves of garlic
Juice of 1 lemon
10 sprigs of fresh parsley/chives/coriandre
300 g button mushrooms
60g butter
60 g of flour
20 cl of thick cream
20 cl of liquid cream
Coarse salt
black peppercorn

Thank you for Watching

Bon appetit!

As you can see I’m back to the Chateau today we are preparing three course Meal it’s the favorite dish on French people a real French dish you make it with a very seasonal vegetables it’s called blon V means girl and the blet Devo you make it with a very seasonal vegetables it will be uh carrots and how do you say PUO is it

Her yes thank you thank you I love coming here then you just say Li a li lick lick a lick you’ll need a Paris mushrooms as we call them Champion par lemon and leak then La I need to check out how to say laer every time I look for it leaves and

Thy yes direct from the from the garden start first with the V of course you wash your hands before you also take care of your knife I cut it in small parts not too much filled it in with water now that the meat getting its impurities coming out in the water we

Have uh the time to prepare all of our vegetables 1 kilo is enough for six people and you’ll have around maybe 300 400 gram of Paris mushrooms uh and also the carrots I’m using big ones and you don’t need to cut them in small parts either the leak

First of all it’s kind of a stock that I’m making now with the V and after that I will take out the stock and I will use it let’s start cleaning the Vegetables I’m cutting the mushrooms into quarters esal the mushrooms and let’s see our meat oh look it starts getting there I’m going to clean all this put it here you see BL here and then I have leuma this way you learn French with me take all all this take it out add vegetables yeah I some time see use the time maybe a little bit more this time and some some of these leaves see I’m going to use the um onions pink crystal salt flakes perfect it’s salty salt and pepper do you think it’s pepper I think it’s pepper so here you can see now here you see my meat is here I can take a little bit more if I see

Anymore and the lemon I’m going to put in my preparation now I just saw a really good trick take this come come and I’m going to do like this now that it’s boiling I can cover it and let it cook for an hour and a half did you ever seen anything cleaning

No I I barely thought you started what is it you have it’s all cooked now I just need to do the r you know the the sauce this will be your the Blan oh with potatoes I haven’t decided yet if I want to mash them okay or would I

Cut them and I’ll just put a little bit in the butter and put it nicely on the plate what do you you probably prefer mashed potato yes cuz I love Mash I love Mas but I don’t mind whichever way you do them okay now we’re going to make the

Shrooms fast and then we’re making the um we’re going to make the it’s the sauce for the blanket we’re going to do the mushrooms put some butter Now you understand why it’s a French meal butter everywhere and cream and cream the cream will come just after cream and butter the pan must be really really really hot cuz you have to seize Them vo water really seiz it very well see we don’t cook it we just seize it like this we’re going to add some garlic to the mushrooms you take in the middle you take away this one because you don’t want it to be bitter there you go do another one I

Don’t need to cut it a lot good mushroom And I leave it a little bit voila now we’re going to do this we need to separate perfect so once we have separated the vegetables from the liquid from the stock I put my stock here and I leave some stock here okay now I’m going to

Make my R which is butter with flour I’m going to use my stock to make it it will be the base of my sauce let’s start I’m using the same pan as the the Mushrooms And I start with the Liquid yeah with the rest of the liquid of my stock I’ll just put it here okay I’m going to reduce it a little bit it will add some taste there we go I’m going to add my cream so I’m going to mix up in between hard cream and liquid cream

Because this cream is just the best ever to finish with some liquid cream done now I’m going to prepare my vegetables not too Small here you go I’m going to add what I have in here and this to my Preparation I’m adding the Mushrooms some parsley you can add coriander fresh coriander you can add whatever you have Okay hold this is for Phillip Wonderful good a little bit it’s my Cinderella mode Oh E for your main course you have BL not Meg not mag not for you Philip of course you have you have your own puree with the margarine and you have the blon the without the no I’m joking without Theam so it’s creamy I’m going to try M oh yeah and the V is like this one to feel like well you can’t afford It I can sit down a little bit now to make my dessert