Lafitte's Landing 25th Anniversary Veal Forestière
PREP TIME: 30 Minutes


In the shadow of the Sunshine Bridge, Lafitte's Landing Restaurant was one of the most renowned eateries in South Louisiana. The restaurant was located in the old Viala Plantation house where the son of pirate Jean Lafitte was married. Chef John Folse acquired the restaurant in 1978 and restored the property to its original condition. In October 1998, the historic home was destroyed by fire. The new Lafitte's Landing is housed at Bittersweet Plantation, Folse's former home of 20 years. The restaurant features four dining rooms named in honor of family members or local historical figures


  • 12 (2-ounce) veal medallions
  • 1 cup chanterelles or other wild mushrooms
  • 1 cup all-purpose flour
  • ¼ cup vegetable oil
  • 4 tbsps butter
  • 2 tbsps minced garlic
  • 2 tbsps minced shallots
  • 1 ounce brandy or cognac
  • 1 cup prepared demi glace
  • ¼ cup heavy cream
  • salt and pepper to taste

In a large sauté pan, heat oil and butter over medium-high heat. Season medallions with salt and pepper to taste and dust lightly in flour, shaking off any excess. Sauté medallions for 2-3 minutes on each side or until golden brown. Remove to a plate and keep warm in the oven until ready to serve. To the same sauté pan add shallots and garlic and sauté for 2-3 minutes or until slightly golden brown. Add mushrooms and sauté for an additional 3-5 minutes or until softened. Deglaze the pan with the brandy or cognac, being careful of possible flame-ups. Add demi-glace and heat through until smooth. Stir in heavy cream and add salt and pepper to taste. To serve place 2 medallions of veal on the plate and top with a small amount of the sauce. Garnish with the fresh herb of your choice such as thyme or rosemary.

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Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295