Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
Lamb Navarin Feast michel-roux-jr
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Lamb Navarin

Regular price
£79.00
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£79.00
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“Spring is such a fantastic time for produce, and this menu really showcases the best of British ingredients, cooked with French flair!” says Michel about his latest menu, which centres around a navarin of lamb (light lamb stew) with spring vegetables and pommes Parisienne.

Michel’s starter is a lighter take on the French classic, lobster thermidor. Sweet, succulent king prawns are combined with a light, flan-like filling flavoured with Parmesan cheese, then baked in crisp pastry cases. They’re served with an asparagus, broad bean and pea shoot salad, tossed with fresh herbs and lemon, “because it wouldn't be spring without asparagus!”

“Navarin d’agneau (navarin of lamb) is an all time French classic which really celebrates spring lamb,” says Michel about his main course. To make it, British lamb neck is slow-cooked in a light braising jus until soft and tender, then topped with a medley of spring vegetables. To soak up the jus, Michel serves the lamb with buttery roasted potato spheres, or pommes Parisienne. There’s also a crisp, bitter leaf salad tossed in a sharp French vinaigrette.

“Crème caramel evokes childhood memories for me,” says Michel, “and it’s still one of my favourite desserts.” His silky crème caramel is flavoured with vanilla and finished with a deep, golden caramel. He serves it with a crisp, caramelised puff pastry palmier, “to add texture and a little bit of extra Frenchness!”