Veal Blanquette 6-8px

Blanquette’s origin dates from the 19th century in Lyon, using the leftover of roast veal. The name refers to the colour of the sauce and the meat, which is cooked in a broth rather than browned.

If many stews rely on an initial caramelisation of the meat to add depth of flavour, in blanquette, the veal is slow cooked in a broth, which is then used to make the sauce.

In France, blanquette is famous for being the most beloved dish of Inspector Maigret, hero of the detective novels by Georges Simenon.

Its creaminess creates a comforting quality that makes this stew well suited to Sunday lunch or an informal dinner party.