The vaccine passport and a valid ID will be required to access stores as of January 18. Delivery time is 5 to 7 days. Find out more.

Due to the recent strike of our distribution center employees, delivery time is approximately 10 days.

Please note that technical problems are currently causing issues with in-store inventory updates.

French bistro style veal liver
French bistro style veal liver

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

French bistro style veal liver

Preparation 5 minutes
Cooking time 4 to 5 minutes
Servings 4


  • 4 slices of veal liver, about 200 g (7 oz) each, about 2 cm (3/4 in.) thick
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 125 ml (1/2 cup) all-purpose flour
  • 1 French shallot finely chopped
  • 60 ml (1/4 cup) raspberry vinegar
  • 30 ml (2 tbsp) parsley chopped


  1. Season the liver with salt and pepper.
  2. In a skillet, heat the oil and butter over medium-high heat.
  3. Flour 2 slices of liver.
  4. Cook for about 2 minutes on each side for medium-rare. Keep warm.
  5. Repeat the same steps with the 2 other slices.
  6. Remove the excess fat (keep a small quantity). Brown the shallot for 1 to 2 minutes, stirring constantly.
  7. Deglaze with raspberry vinegar.
  8. Let reduce until almost no liquid remains.
  9. Add the chopped parsley.
  10. Top the slices of veal liver with this preparation.
  11. Serve immediately with french fries and green beans. 

For medium-rare, it is essential that the slices of liver are thick enough. Ask your butcher for nice, thick slices - most pre-packaged slices are too thin. 

Availability in stores