Veal paupiettes

Veal paupiettes

Romain Leboeuf
Difficulty Icon
Advanced
Recipe Time Icon
45m
7
Videos
Veal paupiettes, shaped long and round, stuffed with veal meat and served with a creamy sauce made from the cooking juices.
Veal paupiettes
Completion time
Preparation
45m
Baking
1h
Resting
Techniques taught
No items found.
  • Flatten veal cutlets
  • Cutting veal cutlets
  • Shaping a long paupiette
  • Shaping a round paupiette
  • Trussing meat
  • Barding
  • Tying up a long paupiette
  • Tying up a round paupiette
  • Cooking meat
  • Cooking meat in a cocotte
  • Making veal stock
  • Making a sauce
No items found.

Discover the first step of this course for free

Step 1 : Preparing the veal meatballs

Romain Leboeuf
Romain Leboeuf
Best Craftsman of France (MOF), Butchery | Educator & Artisan
Best Craftsman of France (MOF), Butchery | Educator & Artisan

Step 2 : Cutting and flattening the veal escalopes

Step 3 : Shaping the round and long paupiettes

Step 4 : Barding & tying up the paupiettes

Step 5 : Cooking the paupiettes in a cast-iron cocotte

Step 6 : Finishing the sauce

Step 7 : Cutting and plating the paupiettes

Romain Leboeuf

Romain Leboeuf

Best Craftsman of France (MOF), Butchery | Educator & Artisan
Romain Lebœuf is a Chef Butcher from the Berry region. In 2015, he was awarded the prestigious title of Best Craftsman of France (MOF) in the Butcher category.

Son and brother of artisan butchers, Romain Lebœuf completed his apprenticeship under the supervision of his brother Eric Lebœuf (who won the title of Best Craftsman of France (MOF) in 2007) before earning his CAP.

After winning the title of Best Apprentice of France Butcher in 2006, the Chef continued his training by earning a professional diploma and then worked for different employers, mainly in the Paris region, before he decided to work with his brothers.

At a very young age, Romain Leboeuf became passionate about his job and the various competitions he entered. In 2009, he left school and won the title of European Champion before starting a tour of France to discover innovative techniques.

At only 22 years old, the Chef opened his butcher shop in the 15th arrondissement of Paris, where he continues to share his knowledge and respect for the product with his young team.
The Chef sources his meat exclusively from the French countryside and places great importance on working with passionate breeders.

A few years later, Romain Lebœuf became interested in the Best Craftsman of France (MOF) competition, which he won on his first try, back in 2015. A real consecration, this title led him to start teaching professionals in the best French gastronomy schools.
The Chef is also the author of the book titled “Butchery, step-by-step lessons” (Boucherie, leçons en pas-à-pas) in which he shares with his readers his love for fine meats.

For VoilaChef, Romain Lebœuf teaches you how to make 3 delicious butcher's cuts recipes: a fresh tartar of duck fillet, figs and walnuts, veal paupiettes with their cooking sauce and a delicious prime rib, cooked at low temperature, served with a shallot sauce.

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2024
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2024
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2024
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2024
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