This Veal Orloff roast represents one of the most elegant techniques in traditional French cuisine. I’ve been perfecting this accordion-style preparation for years, and it never fails to impress guests with its spectacular presentation. The genius lies in the cutting technique – you slice the veal roast almost completely through, creating pockets that hold the ham and cheese filling while keeping the roast intact.
What makes this Sunday roast truly special is how the emmental or comté cheese melts during oven cooking, creating rich, savory layers throughout the meat. The white wine and mustard add depth to the sauce, while the accordion presentation ensures every slice reveals those beautiful ham and cheese ribbons. It’s a centerpiece worthy of any special occasion.
This traditional French recipe transforms a simple veal roast into something extraordinary. The technique might seem intimidating at first, but once you master the accordion cutting method, you’ll have a showstopper dish that combines visual drama with incredible flavor. Each slice tells the story of careful preparation and classic French culinary artistry.
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Veal Orloff Roast : Accordion-Style with Ham & Cheese
Recipe by Nathalie Laplace
A spectacular French roast recipe using the accordion technique to stuff veal with ham and melted cheese. The slicing reveals beautiful layers while keeping the roast whole during cooking.
6
people25
minutes55
minutes425
kcalIngredients
3 lbs 3 veal shoulder roast
8 oz 8 thinly sliced ham
6 oz 6 emmental or comté cheese, sliced
2 tbsp 2 Dijon mustard
1 cup 1 dry white wine
2 tbsp 2 butter
1 1 large onion, sliced
2 2 carrots, diced
3 3 cloves garlic, minced
1 cup 1 beef stock
2 tbsp 2 olive oil
1 tsp 1 fresh thyme
Salt and black pepper to taste
Directions
- Preheat your oven to 375°F. Pat the veal roast dry and season generously with salt and pepper.
- Using a sharp knife, make accordion cuts into the roast every 1 inch, cutting about 3/4 of the way through but leaving the bottom intact.
- Brush the inside of each cut with Dijon mustard, then stuff with ham slices and cheese. Press gently to close.
- Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 8 minutes total.
- Remove the roast and set aside. Add butter, onion, carrots, and garlic to the same pot. Cook until softened, about 5 minutes.
- Pour in white wine to deglaze, scraping up any browned bits. Add beef stock and thyme.
- Return the roast to the pot, cover, and transfer to the oven. Cook for 45-50 minutes until internal temperature reaches 145°F.
- Remove the roast and let rest for 10 minutes. Strain the cooking liquid and reduce on the stovetop for 5 minutes to make sauce.
- Slice the roast between the accordion cuts to reveal the beautiful ham and cheese layers. Serve with the reduced sauce.
Did you make this recipe?
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📊 Nutritional Information
1 portion (approx. 280g)
| Nutrient | Value |
|---|---|
| Calories | 425 kcal |
| Protein | 38g |
| Carbohydrates | 6g |
| of which sugars | 4g |
| Fat | 22g |
| of which saturated fat | 10g |
| Fiber | 1g |
| Sodium | 680mg |
| Vitamins | |
| Vitamin B12 | 85% RDA |
| Vitamin A | 45% RDA |
| Vitamin B6 | 25% RDA |
| Minéraux | |
| Calcium | 28% RDA |
| Fer | 15% RDA |
| Zinc | 35% RDA |
* RDA = Recommended Daily Allowance
📝 Notes
Can be prepared up to the stuffing stage the day before. Store covered in refrigerator and bring to room temperature before cooking.
💡 Chef’s Tips
Use kitchen twine to secure the roast if needed. The accordion technique works best with a sharp, thin-bladed knife. Don’t overstuff the pockets or the filling will leak during cooking.
🔄 Variations
- Swiss cheese variation: Replace emmental with Gruyère for a nuttier flavor
- Herb version: Add fresh sage leaves between the ham and cheese layers
