Sous-vide cooked lamb shoulder as a crispy terrine, served with carrot purée, spring vegetables, leek oil and vadouvan jus.

With a cream of peas with rosemary, fresh peas, and fine champagne sauce.

A classic, salty lamb dish: rack of lamb with a jus made from black garlic. By combining fermented black garlic with the lamb glace, a slightly sweet, fresher flavor is created. Ideal for spring!