Jules passed on his expertise in butchery to his son.
A nod to Normandy, with lamb served on a bed of lightly cooked green vegetables, fava beans, petit pois and broccoli. The surprising combination of broccoli and rhubarb and a touch of praline plays into the theme of the French Touch. A sweet-savourysour touch that fizzes on the tongue!Discover their recipe
flavours that fizz
They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.