Bistrot de Madeleine’s veal chop

It’s always a great pleasure to meet Benjamin Breton on the heights of his village of Lucinges. More operational than ever, more inventive than ever, more in tune than ever with his Bistrot de Madeleinehe once again seduces us with his committed seasonal offerings. After the exceptional reinterpretation of a carbonara made with pumpkin spaghetti instead of traditional pasta, we succumbed to the veal chop with porcini mushrooms as soon as we read the title. Perfectly pink and subtly drizzled with a lightly-bodied meat jus…the moment is comfortingly sweet. With lunch sober, we resisted the temptation of a glass of red wine, but the desire was there. The creamy polenta on the side dish only accentuated this gastronomic interlude. Thanks to the whole team and see you soon for new adventures.