Paul O’Neill uses the G-67 fluted carving knife to cook veal loin and braised shin
Paul was the first Scholar whose win was revealed live on TV as part of an exclusive series filmed to celebrate the 30th Anniversary of the Roux Scholarship. After completing his stage at Pierre Gagnaire in Paris, Paul has been appointed Head Chef of the Hattusa restaurant at Berwick Lodge Hotel in Bristol.
This month, Paul O’Neill uses the G-67 fluted carving knife to cook veal loin and braised shin.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
Ingredients
- 500g veal loin
- 250g veal shin
- 200g button mushrooms
- 12 spears asparagus
- 500g shallots
- 1 tsp sherry vinegar
- 1 chicken breast
- 300ml double cream
- 1 egg white
- 150g butter
- 1tbsp chives
- 1 carrot
- 1 onion
- 1 stick of celery
Method
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