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veal cutlet
Not characteristic of their technique or tradition
De-stemmed and pressed
basil and thyme finishes with the slight sweetness of Nordic lingon and blueberries
Try it with briny oysters or a summer salad topped with tangy goat cheese
Leroux Liqueur Creme de Cassis hashval_E9911B616DF2344B0195FC2B260B265D69D78322 veal cutletLeroux Creme de Cassis is a liqueur made from black currents, which grow in the vicinity of Dijon, the capital of Burgundy in France.
