Blanquette de veau is a classic French dish.
‘Blanquette’ is the culinary term for a ragout of white meat cooked in a white stock.
The whole point is to refrain from browning the meat or the butter in the cooking process.
The pearl onions and mushrooms are not sautéed or caramelised at all. White.
You add cream and a touch of lemon juice to finish the dish. No garnish. No herbs. No nothing.
It is so simple it goes against all the rules. Chefs are trained to ignite colour and contrast on their dishes.
But from time to time, white on white works. Simplicity works.
That’s how I felt looking at this photo of Patricia and Simon on their wedding in Melbourne.
White on white.
November 21, 2012
