Roasted rack of lamb with fresh thyme juice, rosemary and mustard sabayon.
Roasted duck breast served with pan-seared foie gras
Gently cured French duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection with sautéed potatoes and seasonal vegetables
Braised lamb shank with roasted baby potatoes, herbs and garlic
Guineafowl with morels and foie gras sauce
Classic carbonara recipe with eggs, pork and extra shot at Kampot black pepper
Ravioles stuffed with foie gras and cep mushrooms
The classic spaghetti Bolongaise