Veal shoulder with a crust of L'Etivaz PDO

Marinate the roast for 1 to 2 days with the rosemary sprigs and olive oil.

Take the roast veal out of the oven approx. 5 hours before preparation. Then sear it on all sides in a frying pan and place it on a rack. Place in the oven at 80°C for around 3 hours. If you are able to check the core temperature, it should be 60°C.

Mix the cheese, breadcrumbs and olive oil with the dried mountain herbs.

Clean the beans and cut them into lozenges. Cook in well-salted water. Make a beurre-noisette, add the beans and season with savory, salt and pepper.

Cut the potatoes into quarters and roast gently in the goose fat until golden brown and cooked through.

Cover the roast with the cheese mixture and place in the oven at 200°C for around 5 minutes.

Arrange the potatoes and beans on plates, slice the roast and serve with gravy.