Elle & Vire Recipes
by Pierre Gagnaire

Recipe Dolce Vita

8 persons

To prepare this dish

Ingredient list
Sorrel Cream
50 g Elle & Vire gourmet butter 82% FAT
4 bunches fresh sorrel
40 g Excellence Whipping Cream 35% FAT
SQ salt
SQ pepper
Parmesan Cream
500 g Excellence Whipping Cream 35% FAT
80 g grated parmesan
SQ salt
SQ pepper
240 g Burlat cherries
70 g Elle & Vire gourmet butter 82% FAT
160 g wild asparagus
300 g button mushrooms
1/2 lemon
20 g water
16 red radishes
2 baby fennel bulbs
4 sorrel leaves
QS salt
QS ground black pepper
Milanese Schnitzel
8 veal escalopes
150 g eggs
120 g flour
150 g breadcrumbs
80 g Elle & Vire gourmet butter 82% FAT
QS salt
QS ground black pepper
Elle & Vire products used

The recipe,
step by step

  1. 1

    Sorrel Cream

    Melt the butter, add the sliced sorrel leaves, simmer until the sorrel melts into the sauce. Blend with cream and season with salt and pepper.
  2. 2

    Parmesan Cream

    Reduce the cream by half, add the Parmesan, mix together well, blend, season with salt and pepper if required. Keep warm.
  3. 3


    Pit the cherries, and slightly stew them in 20 g of butter. Cook the wild asparagus in 20 g of butter. Clean and wash the button mushrooms, cook in 30 g of butter, juice of ½ a lemon and water, season with salt. Reduce all of the cooking juices with the mushrooms, stir to brown the mushrooms. Clean and finely slice the radishes and fennels, and reserve in iced water. Finely slice the sorrel leaves.
  4. 4

    Milanese Schnitzel

    Season the cutlets with salt and pepper, dip in flour, then egg, and lastly coat in fine fresh breadcrumbs. Fry in the butter.
  5. 5


    Begin plating with the escalope, both creams, and finish with all the other garnish ingredients.

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