The softest and juiciest part of meat, full of fibre, slightly grilled and cut in thick slices, and finished with sauce. Truffles are freshly picked.
Seasoned with fresh seasoning herbs, salted and vacuumed, cooked sous-vide for 8 hours. Finalized in own juice with added garlic, fresh basil and Parmesan. Served with rice puree and baby spinach. Seasoned with double cream.
Baked and cooked lamb, on a bed of vegetables and seasoning herbs. The lamb is hand pulled upon thermal processing. The side dish consists of shaped vegetables on steam, seasoned with a mixture of spices from Provence, arranged on butter and demi-glace.