Alexandre Arnal from the trendy restaurant Takaramono delivers his udon recipe on the menu: mushrooms , veal shoulder and herbs . Addictive !
Preparation of the sauce: put the Paris mushrooms cut in 4 in a pan with a nice drizzle of olive oil or grape seeds and a clove of garlic .
Leave to cook for at least 15-20 min while stirring, deglaze with soya , then mix with a little water to obtain a smooth cream . Reserve.
Sauté a few chanterelles and mutton's trotters (mushroom), then once golden, throw the udons in while stirring.
Then add the cream of mushroom .
Season with pepper , chervil and Parmesan pass through a microplane (fine fine fine) and make mushroom shavings to decorate the dish.
For the veal: cook a shoulder for 1.5 at most 25min at 180 ° and let the oven finish cooking.
For the dressing: put a few mustard leaves , season with grape seed oil and soya , and finally a few roasted sesame seeds.
Also discover the good pumpkin and foie gras soup from the Réfectoire
