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Our food list :
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
Sheep and Goats
Lamb with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Sheep and Goats
Lamb with rosemary and tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Sheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Sheep and Goats
Lamb with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sheep and Goats
Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.