date:Jan 14, 2013
es from different parts of Europe, relying on the classic cuisines of France, Spain and Italy, as well as many of the contemporary techniques that have helped revolutionise the way people around the world think about flavours and textures.
Our rosemary seared lamb with potatoes gratin and lamb jus is classic France, for instance, a rustic preparation that emphasises the rich, savoury flavours of the meat with the earthy autumnal flavours of potato, rosemary and cheese as classic accompaniments.