How to Cook Veal Chops

Jean Michel Lorain, chef and owner of the fancy La Côte St. Jacques restaurant in Joigny, a small town in the Burgundy region, France, has worked with many celebrated chefs before coming home to his family’s respectful establishment. Since he took the restaurant to his hands, he had won three Michelin stars, wrote several cookbooks with his father and established a culinary school. His didactic approach and classic French cooking are shown easily in his presentation of this suckling veal chop with Jerusalem artichoke.