Heat the meat as described* on the package. Sauté the shallots in olive oil, deglaze with red wine. Add veal stock and bay leaf. Add the veal and cook for 15 minutes, allow to slowly simmer.

Bake the sweet potato fries until golden brown in a a little groundnut oil. Remove the fries from the pan, allow to drain on kitchen paper, sprinkle with sea salt and pepper. Divide the succade among the plates, add the sweet potato fries and serve with mayonnaise.

Serving suggestion: Also delicious with traditional fries and truffle mayonnaise.

*Braised veal of Peter's Farm is prepared sous-vide. Remove the braised veal from the packaging and place it in a preheated pan with butter. Cook the meat for about five to ten minutes over medium heat. Remember to stir regularly during heating. Prefer to prepare the braised veal in the microwave? Prick several holes in the foil and place it on a plate in the microwave. Heat the product for three to five minutes at 630 watts.

Sous-vide is a cooking technique in which food is first packed in vacuum. It is then cooked in water at a controlled temperature. The advantages of this technique? Taste, juices, vitamins and minerals are retained.