Sauteed veal with olives and candied lemon

The south comes to your table with the Sauteed veal with olives and candied lemon from chef Pierre Augé`. Veal (French), cooked slowly in a Lucques olive sauce (AOP Languedoc) and candied lemon or mixed with potatoes and carrots... an absolute delicacy which will go wonderfully with rice or fresh pasta. 760G jar DDM = 07/2025 The DDM is an indicative date after which the product may lose quality (vitamin, flavor, etc.).)but poses no health risk. Pierre Augé “Nicknamed Petit Pierre” was born in Béziers. An apprentice from the age of 14, Pierre studied with Eric Frechon, notably at Pré Catelan and Yves Camdeborde at La Régalade. In 2009, he returned to the Occitanie of his heart and took over his father's restaurant to found “La maison de petit Pierre” with his wife Fanny. Revealed to the general public by Top Chef which he won in 2014, Pierre is the Ambassador of his region. A naturally gifted chef, Pierre's cuisine reflects his image: friendly, precise and resolutely focused on the product and the artisans who make the richness of his region.