Arrange the veal carpaccio on a dish, pour a drizzle of oil over it and leave it in a cool plastic film.
Wash and cut the leek into sections. Peel and cut carrot and turnip into pieces. Peel the onion and clove it with cloves. Tie the bouquet garni.
In a saucepan, put the vegetables, the bouquet garni and the chicken slaughter. Pour 2 liters of water and bring to a boil. Boil without covering for about 30 minutes. Salt and pepper.
Wash the fennel and discard the hard stems. Mince the bulbs coarsely and then immerse them for 5 minutes in salted boiling water and drain. In a frying pan, pour the olive oil, add the fennel and fry it without covering for about 20 minutes stirring occasionally. Put the fennel in a gratin dish, grate the Chavignol droppings in shavings. Bake in the oven for about 10 minutes.
Brush the broth, bring to a boil and pour into the skillet. Everyone will cook their carpaccio in the broth and enjoy it with the gratin of fennel.
Serve with a red crozes-hermitage wine or white salmon.