LAMB

Remove both loins from the short saddle
Keep the excess of fat on the side to make an infusion fat that will be used to brush the meat when we will serve it
Pan fry the lamb cannon with thyme, garlic and butter.

ORGANIC SPELT

Toast spelt in little oil, deglaze wine white to nothing, add stock as risotto, finish season with spices.

CHICKEN MOUSSE

Freeze jug then mix everything in the robot cook: diced chicken breast with egg then cream then season and pass the mousse
Add wild garlic puree to it
Put the mousse in the piping bag and stuff the morels
Put the morels in the oven on steam for two minutes
And then cool in the blast chiller
Wrap the morels in some wild garlic leaves like a bow present

STUFFED MORELS

Cut the bottom of the morels
Wash them by boiling them for 10 seconds and then transfer them to ice water
Dry them cup up to drain all the water
Stuff with the Chicken Mousse then steam for 2 minutes.
Wrap with wild garlic

GREEN ASPARAGUS

Cut them 10 cm long
Remove the stalks
Turn bottom 2cm
Cook them in a hot pan, with olive oil, a little garlic and thyme, put asparagus and deglaze with little white wine, cover and cook from steam.
Pass and blast chill to cool down

WILD GARLIC EMULTION

Mayonnaise based made of wild garlic puree

LAMB JUS

Brown bones (oven) and trim (pan), add diced veg, add aromas then bones and stocks.
Simmer for 1h, pass through fine chinois.

PLATING UP

Plate the spelt inside a ring to make sure it’s even
Remove the ring
Add the lamb on the right side
Place the asparagus and morels on the left side of the ring of spelt
Add the wild garlic emulsion
Decorate with flowers