The taste of sustainable sharing
Breeding behind the scenes — with Jean Covillault The Series
From breeding farms to the plate, Jean Covillault sets out to meet the people behind veal production. An in-depth and gourmet web series, at the heart of a sector committed to sustainability, animal welfare and the fight against antibiotic resistance
visit to CIRVEAU
Jean Covillault walks through the door of CIRVEAU, a leading experimental farm for the veal sector in Brittany. On the programme: a look at daily life at this unique European site, and the commitment of its director, Didier Bastien, to animal welfare and the sustainability of this breeding method.
high-quality breeding Sustainable,
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Sharing a sense of responsibility
Between the dairy, cheese and leather sectors, the calf is part of a virtuous circular model where every resource has its place.
A taste for progress that can be measured
Use of antibiotics dropped by half between 2013 and 2024. A collective and concrete commitment, monitored every year.
The taste of sharing, live The Event
Paris, Brussels, Milan — brought together for a single live event, industry professionals, chefs and opinion leaders shared a unique experience centred on sustainable veal.
A selection of recipes
All of Jean Covillault’s recipes
All the secrets of veal, finally revealed
Which piece to choose? At what temperature should it be cooked? How to make it even more tender? Jean Covillault shares his tips on how to showcase veal, from the simplest to the most creative
