Meat - Veal chops roasted with girolle mushrooms (Chablis 1er Cru Fourchaume)


  • 3 thick veal chops, 600 to 700 g each,
  • 600 g girolle mushrooms
  • 25 cl White Burgundy wine
  • 10 cl groundnut oil
  • 60 g butter
  • 5 cl olive oil
  • 2 tablespoons chopped shallot and parsley


Recipe for 6 persons by Michel Moret, La Griotte Restaurant at Bazarnes.
1 - Pan fry the veal chops in very hot oil until golden on each side and place them in a baking dish.
2 - Season, add half of the white wine, ½ glass water and half of the butter cut into pieces.
3 - Bake in a very hot oven, 220° (thermostat 8) for around 20 minutes. Remove from the oven, then cover in foil and leave to rest (10 minutes)
4 - Meanwhile, fry the girolle mushrooms over high heat in olive oil, add the chopped shallots and parsley.
5 - Deglaze the griddle with the rest of the white wine, bring to the boil and reduce.
6 - Add the remaining butter and juices given by the veal chops, add the fried girolle mushrooms.

Setting out

Cut the chops into thick slices and present on a dish or individual plates, surrounded by the mushrooms and sauce whisked through with butter.

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