This dish was very intricate to layer. From top to bottom, this is chiffonade mint topped over a garlic purée quenelle, over thin slices of medium-well lamb slices, roasted plum tomatoes, artichoke hearts, mushrooms, onions, spinach, and green pepper sauce.
This dish is not from a specific French region as my past several dishes have been. It’s considered “cuisine légère“, or light cooking. There is no butter and very, very little fat used in this dish.
The mint sauce on the side is a apparently the British way to enjoy lamb.
This dish is from Aquitaine again, specifically Landes d’Armagnac.
This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.