Matthieu Hervé, 32, is head chef at Château de Montcaud, a gourmet retreat in the Gard. Have a go at his flavoursome and elegant veal dish… 


For the gnocchi 

  • 500g of Agria potatoes 
  • 150g of flour 
  • 1 egg 

For the artichoke barigoule 

  • 8 artichokes  
  • Peppers 
  • 1 carrot 
  • 1 onion 
  • 1 stalk of celery 
  • 150g white wine 
  • 500g chicken stock 

For the hay foam 

  • 1 egg yolk  
  • 50g of mustard 
  • 250ml of hay oil 


1Cook the potatoes in their skin in the oven on a bed of coarse salt. Once cooked, sieve the pulp and add the egg and flour. Form into gnocchi and cook for two minutes in boiling salted water. Put to one side.

2Peel the artichokes, reserving them in lemon water.

3Chop the peppers, carrot, onion and celery and sweat in olive oil. Add the artichokes, deglaze with the white wine, reduce the heat slightly and add some stock to loosen. Cook for about 10 minutes.

4To make the hay foam, whisk all the ingredients together and put in a Chantilly syphon. Gas twice and keep warm.

5Pan-fry the gnocchi and artichokes in butter, sear the meat in the oil and finish with a little butter. Then plate up your gnocchi and artichoke, meat, a little foam and finish with a little meat juice.


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