Rib of Milk Fed Veal, Artickokes: Stuffed Globes and Smoked Jerusalem, Caper & Raisin Puree.

With the new Veal dish we've decided to bring back a bit of the old fashioned theatre to the dinning room. We cook the ribs sous-vide and colour them to order. The waiter then carves the rib from the bone table side and plates it for the guest. I think its important to keep some of the traditional techniques alive as they can so easily be forgotten in today's modern society.
The picture above is of the garnish which we plate in the kitchen. We smoke the Jerusalem artichokes, over vines and wine casks, after they are cooked and then puree them. The caper and raisin puree is a favourite of mine and the sweet, salty, sour flavours are necessary to cut through the richness of the meat and the puree. The stuffing for the globes is made from sweat breads, bone marrow, almonds, lemon zest, shallot and a little garlic and is well balanced against the sharp artichokes. The sauce is brought to life with a little jerez vinegar and brings everything together nicely.