Our food list :

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Parsley sauce : parsley, lemon juice and olive oil or butter.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Spring vegetables : vegetables harvested before reaching full maturity.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Garlic cream : sauce made with cream and cooked garlic.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Spring vegetables : vegetables harvested before reaching full maturity.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.