How is your blanquette?
“How is your blanquette? »
Jean Dujardin's cult line from the film OSS 117 perfectly connotes the historical roots of this dish in French culture.
Named blanquette because of the white topping of its sauce, this dish consists of the breast, or the shoulder of the veal which is then cooked in water with carrots, celery and onions to form a broth.
Served with rice, this delicious recipe from French gastronomy goes very well with the fruity wines of Beaujolais.
We don't really know if the veal blanquette has its origins in the Lyon region, Picardy or Burgundy, but one thing is certain, it is on the menu of many restaurants throughout France and it tantalizes the taste buds of fine foodies.
