À la Bréhan is a cooking term referring to a side garnish served with meat, particularly veal.
It is made from artichokes, broad beans, potatoes, cauliflower and Hollandaise sauce.
- boil peeled potatoes in water;
- boil cauliflower in water;
- cook broad beans, mash into a purée with butter;
- fill artichokes with the bean purée;
- serve on side on the plate, with Hollandaise sauce on cauliflower.
Bréhan is in Brittany, France.