Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Veal quasi, green asparagus, rösti

Veal quasi, green asparagus, rösti

4/23/25, 8:00 AM
Disable your adblocker

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

This recipe by Mickaël Braure, chef at Rillons restaurant in Templeuve-en-Pévèle, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparation time: 20 min

Cooking time: 1 h 30 min

Ingredients for Mickaël Braure 's quasi de veau

  • 500 g quasi-veal

  • 4 green asparagus spears

  • 500 g potatoes

  • 1 egg

  • 20 g butter

  • 1 orange

  • 1 handful wild garlic

  • Thyme, rosemary to taste

For the mayonnaise

  • 10 cl oil

  • 1 egg

  • 1 tbsp. mustard

  • 100 g wild garlic

  • Salt and pepper

Specific equipment

  • Kitchen thermometer

Steps for Mickaël Braure 's quasi de veau

  1. Veal: Cook the veal for 1 h at 62°C in a casserole until pink, with the orange, a little fat, rosemary and thyme. Once the meat is cooked, cut it into fairly thick slices. Set aside.

  1. Green asparagus: Cook the asparagus for 1 min in simmering water. Pan-fry in butter and chopped wild garlic.

  1. Potato Rösti: Peel and grate potatoes with a cheese grater, add 1 egg. Bake on a baking sheet for 30 min at 150°C. Cut the rösti into cubes and fry (deep-fry or pan-fry).

  1. Light mayonnaise: Ingredients must be at room temperature. Mix egg yolk, salt, pepper and mustard. Slowly whisk in the oil until the mayonnaise thickens. Beat the egg white until stiff and fold in. Blend the wild garlic and add to the mayonnaise.

  1. Arrange a slice of veal on each plate. Add a cube of rösti and the green asparagus. Pour over the mayonnaise.

Has this recipe inspired you to discover Mickaël Braure's cuisine ? Read the Gault&Millau review of Rillons.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners