The Dutch calf sector
Information on veal
Labels, Inspections and Guarantees
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Mediterranean veal tagine with chickpeas, plums, Moroccan herbs, couscous and fresh coriander.
Braised veal steaks with oven-roasted vegetables and celeriac.
Veal entrecote with a turnip top and floury potato stew, tarragon gravy and shallots.
Grilled veal sausages with a rough purée of celeriac and fried apple.
Grilled veal cutlets with lime, olive oil, roasted tomatoes, grated parmesan and spinach ravioli.
Grilled veal escalope with a warm salad of new potatoes in their skins, lemon zest and rocket.