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by Jérémie Müller / Hôtel-Restaurant Chavant (Bresson, France)

Lamb loin, Parmesan risotto and pan juices

This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Caviar beluga Kaviari, Turbot sauvage, pamplemousse confit et câpres. Recette du chef Fabrice Vulin et de son adjoint Ronan Kervarrec, restaurant La Chèvre d'Or à Eze