Given the Restaurant Les Galeries GourmandesIngredients (for 4 people): - 1 sweet onion - 2 red peppers - 50g diced chorizo - 50g diced ham of Bayonne - 500g coarsely minced veal - 1 pinch of salt - 1 pinch of Espelette PREPARATION: Mince the onion and peppers and make confit slowly. Add the diced chorizo and ham. Add the veal. Add salt and pepper. Simmer 30 minutes over low heat. Serve with small boiled potatoes.