Here is a refined and flavorful recipe that combines the creaminess of the Normandy Veal Chop, with its creamy calvados and mushroom sauce, and a savory Tarte Tatin with tomatoes, for a perfect sweet-salty touch. This dish is ideal for an elegant dinner or a special occasion.

Ingredients for 4 people:

For the Normandy Veal Chop:

• 4 veal chops (young veal)
• 300 g fresh Paris mushrooms
• 2 shallots
• 30 g Normandy butter
• 1 tablespoon neutral oil
• 200 ml heavy cream
• 100 ml calvados (or cider for a lighter version)
• 1 bouquet garni (thyme, bay leaves)
• 1 garlic clove
• Salt and freshly ground white pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon juice

For the Caramelized Apples:

• 2 apples (Golden or Reine des Reinettes)
• 30 g butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon (optional)

For the Savory Tomato Tarte Tatin:

• 1 sheet of puff pastry (or shortcrust, depending on preference)
• 4 cherry tomatoes (or any other tomatoes of your choice)
• 2 shallots
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 sprig fresh thyme
• Salt and pepper

Preparation:

1. Preparing the Veal Chops:

1. In a large pan, heat the oil and 15 g butter over medium heat.
2. Season the veal chops with salt and pepper.
3. Place the veal chops in the pan and sear them for 4 to 5 minutes on each side until well browned and cooked to your liking.
4. Flambé the veal chops with a little calvados to add an aromatic touch.
5. Remove the veal chops from the pan and set them aside in a warm dish.

2. Preparing the Mushrooms:

1. Clean and slice the Paris mushrooms.
2. Heat a little butter in a pan over medium heat.
3. Add the sliced mushrooms and sauté until golden brown and the moisture released by the mushrooms has evaporated (about 5 to 7 minutes).
4. Season the mushrooms with salt and pepper. Set them aside.

3. Preparing the Caramelized Apples:

1. Peel the apples and cut them into small pieces.
2. Melt the butter in a pan over medium heat.
3. Add the apple pieces and sprinkle with brown sugar.
4. Allow the apples to caramelize, gently turning them for about 8 to 10 minutes, until golden and tender.
5. Add cinnamon (if you prefer a spicier flavor) and mix well. Set aside.

4. Preparing the Creamy Calvados Sauce with Veal Stock:

1. In the same pan, melt 15 g of butter over medium heat.
2. Add the finely chopped shallots and cook until translucent.
3. Deglaze the pan with the calvados (or cider), scraping the pan to incorporate the cooking juices into the sauce.
4. Add the veal stock and let it simmer on low heat for a few minutes to thicken the sauce.
5. Add the heavy cream and let it cook on very low heat for 10 to 15 minutes until the sauce thickens slightly.
6. Incorporate the sautéed mushrooms and caramelized apples into the sauce.
7. Season with salt and white pepper. Remove the bouquet garni.

5. Preparing the Savory Tomato Tarte Tatin:

1. Preheat your oven to 180°C (350°F).
2. Slice the shallots and sauté them in a pan with olive oil until they become translucent.
3. In a small saucepan, lightly caramelize the honey with the balsamic vinegar for 2 to 3 minutes.
4. Arrange the tomatoes in the bottom of a tart pan, slightly overlapping them, and drizzle with the balsamic mixture.
5. Cover with puff pastry, folding the edges of the pastry over the tomatoes.
6. Bake the tart for 25 to 30 minutes, until the pastry is golden and well-cooked.
7. Carefully remove the tart from the pan and let it cool slightly before cutting.
8. Top the tomatoes with the caramelized shallots and a few sprigs of fresh thyme.

6. Plating:

1. Place the veal chops on warm plates.
2. Spoon the creamy calvados sauce over the veal chops.
3. Serve the veal chops alongside the savory tomato Tarte Tatin for a delightful contrast between the veal, the sauce, and the sweet-salty tomatoes.

Recommended Drinks:

White Wines:

• Chablis: A dry and mineral white wine with citrus notes that complements the richness of the cream and mushrooms, while highlighting the delicate taste of the veal.
• Côtes de Provence: A light and fruity white wine that will bring a refreshing balance to the richness of the dish.

Red Wines:

• Pinot Noir: A light and elegant red wine with red fruit aromas, which pairs well with veal without overpowering the delicacy of the mushrooms and sauce.
• Beaujolais: A young, fresh, and fruity wine, perfect for accompanying this dish while offering a contrast with the cream and calvados.

Normandy Cider:

• Normandy cider is an excellent choice to pair with this dish. A dry or semi-dry cider will add fruity notes and a slight acidity to counterbalance the richness of the cream.

Conclusion:

The Normandy Veal Chop accompanied by a savory tomato Tarte Tatin offers a delicate blend of rich and fruity flavors. The tender veal, creamy calvados sauce, and sweetness of the caramelized tomatoes provide a surprising depth of flavor, while the tart offers a light touch and the perfect balance of sweet and salty. This is the ideal dish to impress your guests at festive or elegant dinners, while showcasing the local Normandy products in a harmonious and subtle flavor combination.