Limousin veal chop with chanterelles, in partnership with Epicery

But before sharing the recipe with you, we wanted to introduce you to Epicery without whom, we would never have met this passionate craftsman. This is a high-end delivery service with more than 1,000 craftsmen in Paris and Lyon. They are committed every day to promoting the know-how of our local artisans.

Come on, we know your mouth is watering, so here we go. Here's the recipe:

Ingredients for 2 to 3 people:

• 500g of Limousin veal chop. Beautifully sourced by Boucherie Moderne.
• Salt & Pepper
• Rosemary
• 1 head of garlic
• 1 pat of butter
• 150 g chanterelles
• 1 tablespoon of cream

Preparation:

1. Cook the veal chop in the right Atma pan and the chanterelles in another
2. Add garlic, a sprig of rosemary, and a good knob of butter to the meat
   
   3. After a few minutes, add a generous spoonful of cream to collect the cooking juices that will color your sauce and give it strength. Cover for 10 minutes.
4. It's ready!
   
   

Here to watch the video recipe: https://www.instagram.com/p/DAA6mQzISy_/

Want to try this recipe? That's great. If you live in Paris or Lyon, the code ATMA10 gives you €10 off your first order. EPICERY*

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