Chefs
Georges Laurier
- Apricot and laurentian foie gras-stuffed bobwhite quail
- Buffalo and blue cheese burger
- Chocolate and honey sauce
- Chocolate and pecan molten cake
- Chocolate and rum cream sauce
- Chocolate and rum tartelettes
- Chocolate ice cream with Grand Marnier
- Fillet of lamb with pan reduction of lavender and rosemary jus
- Grilled lamb's liver with pan-roasted figs and balsamic vinegar
- Kumquat and star anise braised lamb shank
- Lightly marinated and grilled double lamb chop with mint yogurt
- Minced lamb and pine nut sausages
- Pan-roasted lamb's kidney with shallots
- Terrine of rabbit marinated in whisky with cèpes
- White chocolate and maple syrup parfait
- White chocolate and star anise sauce
- Whole oven-roasted lamb's liver with red onions caramelised in cassis and red wine
- Wild mushroom and juniper braised shoulder of lamb
Our Programmes
Recipes
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