Suckling Veal Chop from Chef Jean Michel Lorain

This elegant dish begins with the largest, finest veal chops you can find. The chops are seared, then roasted; the sauce begins with the roasted pan juices. The veal slices are served on a bed of truffled Jerusalem artichokes with pea puree and pea garnish, with the savory sauce drizzled over the meat. The chef infuses coffee beans into the veal sauce to add another flavor note.