Remove the pieces of veal loin from the fridge an hour before preparation and let them reach room temperature.

Poach the bacon for approx. 30 minutes in the veal stock. Strain the bacon from the stock, add the whipped cream and reduce it a little. Flavour with pepper.

Cook the peas in boiling water until tender and drain. Heat the butter with the whipped cream, put the peas in a blender, add the cream, and make a smooth puree. Flavour with salt and pepper.

Sear the veal in a grill pan or sear in butter and cook them in a preheated oven at 80°C (176°F) to the desired doneness (approx. ten minutes for medium rare, 15 minutes for medium). Flavour with salt and pepper.

Fry the celeriac cubes and potato wedges in a frying pan and flavour with salt and pepper.

Distribute the pea puree over the four plates, slice the veal into beautiful segments, and place them half on the puree. Distribute the celeriac and potatoes over the plates. Use a hand blender to mix the bacon sauce into a foam and spoon over the meat.