Veal Chop with Morels and Vin Jaune, and Risotto

29.01.2014 | Foodie Inspirations

Morels are the mushroom of spring. But it’s now, in the middle of winter, that we crave a comforting, flavourful recipe from the Jura: melt-in-the-mouth veal chops with morels and the local Vin Jaune, served with a Comté cheese and Vin Jaune risotto – which Le Grain de Sel, in Lons-le-Saunier prepares so well. Eyes closed, you can thus opt for dried, canned or frozen morels – three conservation methods that perfectly retain the fungi’s incomparable scent. (But when springtime does arrive, don’t forget to properly cook these delicate natural treasures, which are poisonous if eaten raw).

Veal Chop with Morels and Vin Jaune
Vin Jaune and Comté Cheese Risotto


4 veal chops (180g each)
3 shallots
120g morels
Vin Jaune
350g veal stock

2 onions
100g Vin Jaune
1 L jus white chicken stock
350g risotto rice
100g Comté



Heat the chicken stock. Meanwhile, finely chop the onions, and sweat them in a pot, Add the rice to give it a pearly gloss, then pour on the Vin Jaune. Stir often, gradually adding the chicken stock until the rice is cooked. Then, add the (finely diced) cheese.

While the risotto is cooking gently, prepare the morel and Vin Jaune sauce. Finely chop the shallots, sweat them in a little butter, deglaze with some of the Vin Jaune, and leave to reduce. Add the veal stock, reduce again, and season. Before serving, add the rest of the Vin Jaune.

While the sauce is reducing, fry the veal chops until golden on both sides, and finish in the oven. A veal chop is served pink in the middle, so that it melts deliciously in the mouth.



GraindeSelRestaurant Le Grain de Sel
32 rue Georges Trouillot
39 000 Lons-le-Saunier

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