Occasionally, a catering client requests a dish from the classical repertoire. I am always happy to oblige as it is a style of cooking that got me hooked on the craft. The client requested Beef Wellington but yielded to a suggestion of Veal Loin in Brioche with a Madeira Demi Glace sauce. We made a stuffing from chopped, cooked mushrooms called a duxelle. Other highlights were Potato Crepes with Sevruga Caviar and a dessert of White Chocolate Bombe.
Chef Michael Hutchings
Veal Loin Wrapped in Brioche Dough