Uploaded February 2026 | Updated September 2026, 33 minutes ago
We're back to cooking veal with a traditional French cut of served with pan-fried potatoes tossed with smoky bacon. Let's make for the first time, Tendron De Veau w/ Pommes Sautées Au Lard from Anthony Bourdain's Les Halles Cookbook. Please comment and leave any thoughts!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters
00:00 - Tendron De Veau.... What is it?
01:03 - Prepping The Dish
02:00 - Where the f*$k I've been
06:20 - Plating, Tasting, What I Would Do Different
🍎 Ingredients For Tendron De Veau
• 3 ½ lb. veal tendron, cut into 1 ½ in. cubes
• Salt and pepper
• 2 Tbsp. / 28 ml. olive oil
• 1 Tbsp Unsalted Butter
• 1 Medium onion, finely chopped
• 2 Small carrots, finely chopped
• 8 oz / 225 g canned plum Tomatoes
• 1 tsp / 14 g. flour
• 1/2 Cup / 110 ml. white wine
• 2 Cups / 450 ml chicken stock / broth
• 4 garlic cloves
• 1 bouquet garni
• 1/2 preserved lemon (I used a regular lemon)
• 4 sprigs flat parsley, chopped
🫕 Equipment For Tendron De Veau
• dutch oven
• tongs
• wooden spoon
• large bowl
🍎 Ingredients For Pommes Sautées Au Lard
• 3 oz. / 75 g. bacon cut into small cubes
• 2 Yukon Gold potatoes, peeled, cut into ¼ in. slices
• 1 garlic clove, thinly sliced
• 2 sprigs of flat parsley, choppped
🫕 Equipment For Pommes Sautées Au Lard
• sauté pan
• wooden spoon
#anthonybourdain #mitchmai #frenchfood
We're back to cooking veal with a traditional French cut of served with pan-fried potatoes tossed with smoky bacon. Let's make for the first time, Tendron De Veau w/ Pommes Sautées Au Lard from Anthony Bourdain's Les Halles Cookbook. Please comment and leave any thoughts!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters
00:00 - Tendron De Veau.... What is it?
01:03 - Prepping The Dish
02:00 - Where the f*$k I've been
06:20 - Plating, Tasting, What I Would Do Different
🍎 Ingredients For Tendron De Veau
• 3 ½ lb. veal tendron, cut into 1 ½ in. cubes
• Salt and pepper
• 2 Tbsp. / 28 ml. olive oil
• 1 Tbsp Unsalted Butter
• 1 Medium onion, finely chopped
• 2 Small carrots, finely chopped
• 8 oz / 225 g canned plum Tomatoes
• 1 tsp / 14 g. flour
• 1/2 Cup / 110 ml. white wine
• 2 Cups / 450 ml chicken stock / broth
• 4 garlic cloves
• 1 bouquet garni
• 1/2 preserved lemon (I used a regular lemon)
• 4 sprigs flat parsley, chopped
🫕 Equipment For Tendron De Veau
• dutch oven
• tongs
• wooden spoon
• large bowl
🍎 Ingredients For Pommes Sautées Au Lard
• 3 oz. / 75 g. bacon cut into small cubes
• 2 Yukon Gold potatoes, peeled, cut into ¼ in. slices
• 1 garlic clove, thinly sliced
• 2 sprigs of flat parsley, choppped
🫕 Equipment For Pommes Sautées Au Lard
• sauté pan
• wooden spoon
#anthonybourdain #mitchmai #frenchfood
