Sauteed veal with olives and candied lemon

The south invites itself to your table with Sautéed veal with olives and candied lemon from chef Pierre Augé`. Veal (French), slowly cooked in a sauce of Lucques olives (AOP Languedoc) and candied lemon or intertwined potatoes and carrots... an absolute delicacy that will go wonderfully with rice or fresh pasta. Jar of 760G Pierre Auge “Nicknamed Petit Pierre” was born in Béziers. 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 his heart of Occitania 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 is in his image, friendly, precise and resolutely focused on the produce and the artisans who make up the richness of his terroir.