When I am in the mood for a robust traditional meal, there’s nothing more satisfying than a pan-fried veal liver with caramelised shallots and balsamic vinegar. This recipe is inspired from one of my favourite restaurants in Paris, ‘Au Moulin à Vent’, 20 Rue des Fossés-Saint Bernard 75005. They have a ‘foie de veau à la Lyonnaise'(veal liver à la Lyonnaise’) that melts in your … Continue reading Veal liver with caramelised shallots and balsamic vinegar