Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Veal Chops with Morels, Cream, and Oysters

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Joseph de Leo

Los Angeles-based Ludo Lefebvre, chef of restaurants Ludo Bird, Trois Mec, and Petit Trois, uses vin jaune, a semisweet wine from the Jura region of France, to enliven the creamy morel ragù for this elegant veal and oyster dish. Marsala is a fine substitute.