* 600 g grain-fed veal loin

* 100 g Gruyère cheese

* Ground almond

* 125 ml honey wine (mead)

* 300 ml veal stock (demi-glace pouch)

* 1 grey shallot

* Oil, butter

* 100 ml 35% cream

* 50 ml liquid honey

* Salt and pepper

* Cut grain-fed veal loin in slices about 1 cm thick and flatten into scallops. Cut Gruyère cheese into thin slices, place over each scallop, roll and coat   with ground almond crumbs.

*Meanwhile, brown minced grey shallot in same pan used previously and deglaze with honey wine. Reduce by half and add veal stock, 35% cream and liquid honey. Salt and pepper. 

*Slice paupiettes and pour sauce over slices after you’ve strained it.

*Serve with fresh spinach pasta sautéed in olive oil.

* 4 servings

* BON APPÉTIT!