Veal Liver with Carmelized Shallots and Balsamic Vinegar (French Foie de Veau à la Lyonnaise)

When I am in the mood for a robust traditional meal, there’s nothing more satisfying than a pan-fried veal liver with caramelized shallots and balsamic vinegar. This dish melts in your mouth with an explosion of perfectly matched flavours. Lyonnaise food is certainly one of the best in France. In the 19th century, the most popular bouchons (small typical home-style food eatery) and restaurants were run by women from bourgeois families - they were called the 'Mères' (mothers). Thanks to their cooking, the Lyonnaise food scene became famous.

4 slices veal liver
4 shallots
4 Tbsp. balsamic vinegar
butter (50 g)
4 Tbsp. olive oil
all-purpose flour, unbleached, for dredging (30 g)
sea salt
black pepper, freshly ground
handful parsley, chopped

Chop the shallots finely. Set aside. Prepare the veal livers on a plate, and dredge them lightly with plain all-purpose flour, unbleached. Shake off any excess all-purpose flour, unbleached. Season with salt and pepper.

Melt the butter and olive oil in a large frying pan. Cook livers - I usually fry each sides for 2 minutes max, but if you prefer well-cooked fry or rare you can adapt the timing. Set aside. Add 1 Tbsp. butter to the same pan, throw in the shallots on high heat and fry until golden brown. Add the balsamic vinegar and cook for 1 minute.

Serve with shallots on top of the livers. Sprinkle with parsley (optional), season with salt and pepper, and serve with mashed potatoes.

What to drink: The richness of liver calls for rich Bordeaux, like Château la Cardonne Haut Medoc 2005.

For dessert: A Saint Honoré, a pastry composed of cream puffs, pastry cream, and whipped cream. Believe me, your life is meaningless until you try this wonder.