Peel the shallots and finely chop them. Peel the garlic, degerminate and chop.
In a mortar, put Guérande salt, freeze-dried pink peppercorns, Sichuan pepper and a few rosemary seeds. Crush it all. Book.
Place the veal chops in a baking dish, spread the garlic, shallots and spice mix, add the dry white wine.
Bake at th.8 (210°C) for about ten minutes, then turn the ribs and add the heavy cream. Leave to cook for another 15/20 minutes.
In a skillet put the olive oil, once very hot, add the drained and rinsed mushrooms, sauté them from time to time for about ten minutes.
Arrange each rib on a warm plate, accompanied by the mushrooms with the cream sauce.
Garnish with sprigs of chives and rosemary
