Veal Trilogy
by Steven De Bruyn
of Polo

For the Poached Veal Tenderloins:
Extra virgin olive oil
Rosemary
Shallots, sliced thick
Bay leaf
Garlic head, cut in half
1. Cover tenderloin in oil and poach at max 140° in a deep hotel pan in a Bain Marie cover to maintain temp poach for about 1/2 hr.
For the Ratatouille:
Diced onion
Diced green & peppers
Diced zucchini
Diced eggplant
Chopped garlic
Thyme & bay leaf
Diced seeded tomato
Chicken stock
1. Sauté onion and peppers, season and remove
2. Sauté zucchini and season
3. Add sautéed onion & peppers, tomato paste, garlic, thyme, bay leaf, a little chicken stock and diced tomato, season with Sambal
For the Braised Veal Cheek:
Medium dice the following:
3 carrots
2 Vidalia onion
4 celery stalk
2 celery roots
Bouquet Garni
2 tsp sweet paprika
2 cups white wine
Veal stock strained, enough to cover
1. Sear the cheek in deep pan or a Dutch oven, remove
2. Add diced vegetables and caramelize
3. Add cheeks and cover with stock
4. Deglaze with wine
5. Place in combi oven on convection @ 300° for about 2 hrs

For the plating:
Use rectangular plate
Veal tenderloin:
1. Sear a tenderloin (tied) in the poaching oil
2. Place on top of the ratatouille
3. Top the filet with rosemary Gremolata
and few toasted pine nuts and place to the left of the plate.
For the sweetbreads:
4. Dust smoked sweetbreads with wondra flour and sauté until nicely browned
5. Glaze with demi and place on top of the sautéed potato cake and place in the center of the plate
For the Veal Cheek:
6. Sauté sliced Dutch runner beans in butter, deglaze with chicken stock and chives
7. Place trimmed veal cheek on runner beans
8. Place a few pieces of bean on top of cheese and garnish with micro herbs, place to the right of the plate.

Steven De Bruyn began his career with honors. He was named Best Junior Chef of his native Belgium shortly after graduating from Ter Duinen culinary school there. He cut his teeth as Chef de Cuisine at Jean Claude Ferrero restaurant in Paris before becoming executive sous chef for various Club Med properties throughout the world. Under Steven, who arrived at The Garden City Hotel in 1994, The Polo Restaurant received an “Excellent” rating from The New York Times for its exceptional cuisine, atmosphere and service. As Executive Chef, he oversees all of the property’s culinary preparations, not only in The Polo, but In-Room Dining, Conference Services, Banquets, and the Rein Bar & Bistro. Steven has also taken on the role of Wine Director, personally coordinating the growth and maintenance of the restaurant’s impressive wine collection. Under his guidance, The Polo has repeatedly received Wine Spectator magazine’s Award of Excellence. Steven also selects the wines for the restaurant’s wine pairing dinners held in the Polo Wine Room, custom designing a menu of fine wines
to be served with each course of a spectacular meal. In 2004, he was named one of the world’s finest chefs, receiving the International 5 Star 5 Diamond Award from the American Academy of Hospitality Sciences. He has been invited to cook dinner at the James Beard House and, on May 21, 2007, he was inducted into the Belgian Society of Master Chefs, L’association des Maitres-Cuisiniers de Belgique, one of only 80 chefs so honored since the organization’s founding in 1980. The title recognizes Steven’s excellence in preserving the quality of Belgian cuisine and his inventiveness to guarantee its future in an ever-changing market.

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