St. Pierre with veal breast

Grischa Herbig just cooks what he likes. Where the environment has no limit, so does his kitchen.


  • Salty Fingers®
  • Hippo Tops
  • pomegranate
  • cauliflower Purée
  • purple cauliflower slices
  • slices of St. Pierre

For the ras el hanout:

  • 20 small dried bay leaves
  • 2 tsp cinnamon blossoms
  • 8 tsp coriander seeds
  • 8 tsp caraway seeds
  • 8 tsp ginger powder
  • 8 tsp black peppercorns
  • 8 tsp dried thyme
  • 4 tsp cayenne pepper
  • 4 tsp ground nutmeg
  • 2 tsp star anise powder
  • 2 tsp cardamom seeds
  • 2 tsp cloves
  • 2 tsp allspice

For the crust:

  • 400 g of sugar
  • 500 g cashew nuts
  • 500 g soft butter
  • 10 chopped thyme sprigs
  • White pepper
  • salt
  • 1 tbsp ras el hanout

For the pomegranate gel:

  • 300 g of pomegranate puree
  • 30 g campari
  • 30 g of grenadine syrup
  • 50 g of verjuice
  • 5 g of agar
  • 1 g guar son
  • 0.5 g citras

For the veal breast:

  • veal breast
  • salt
  • pepper
  • allspice spelt
  • garlic
  • thyme
  • shallot
  • soy sauce
  • veal gravy
  • brunoise of celery and carrot
  • chopped chives
  • grated purple cauliflower


Grind all the ingredients for the ras el hanout and reserve in a dry place. Roast the cashew nuts, make a caramel of the sugar and add the nuts.

Pour the mass on a silpat, let it cool and chop finely. Beat the butter completely white and add, the nut mass, thyme, pepper and salt.

Make rolls with plastic wrap and reserve cool. Cut 3 mm thick slices from it. Bake the purple cauliflower without colours and season with lemon juice, pepper and salt.

Bring all the ingredients for the gel to a boil, let cool and blender until smooth. Vacuum the veal breast with 250 g soy, half a bulb of garlic and salt, pepper and allspice.

Cook in the steam oven for at least 8 hours, pick the meat and heat with some veal gravy and blanched carrot and celery brunoise and add the chives.

Serve the cauliflower puree on the plate and spoon some veal breast on it. Bake the St. Pierre around brown, give cuisson and gratin with the nut butter.

Dress with the other components and garnish with the Cresses.


Restaurant La societé

Kyffhäuserstraße 53, 50674 Köln, Duitsland
Tel. 0049 221 232 464

Recipe: Grischa Herbig
Source: Culinaire Saisonnier 92 - Spring 2019

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