This gigot d'agneau, roasted to juicy perfection and served with its traditional flageolets, elicited oohs / ahs as it was placed on the table.
Below: starter of foie gras de canard w/chutney de figues maison
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"Faire cuire pendant 1h à 1h30 selon la taille de la bête" ("Let cook for 1 hour to 1 hour 30 minutes depending on the size of the beast")
Merci Christophe
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