Rack of lamb with goats cheese and green peppercorn courgette flower. John Dory with crab and leek cannelloni.
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A catering escapade with 48 paying guests.
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Lamb noisettes with Pomme Maxim’s and Sauce Paloise.
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Lamb rump studded with anchovies and served with a vegetable tian.
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Lamb stew or Navarin d’Agneau aux Petits Légumes et Epaule d’Agneau Champvallon.
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Carré d’Agneau Rôti et Persillé avec Ratatouille Niçoise.
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