Lamb dish from this week on the Finesse, local lamb fillet which has been cooked sous vide at 56 degrees for 45 minutes before being seated very quickly in a frying pan, lamb needs to be well seared in a pan to create the caramel on the meat. The lamb is served with courgette, aubergine…
Tag: main course
Rabbit
Rabbit is a much used protein in this area of France & very plentiful, a classic dish in this region is a stew of rabbit with prunes so over the last few weeks we have been serving the whole rabbit including its offal in modern interpretations of this classic dish for both starter & main…
Scallops
This really is revisiting an old dish but with some new garnish & new presentation. Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb. We have also enlarged the dish to create a main course, for…
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