2 Michelin star chef Rolf Fliegauf creates lamb from Romandie with peppers and aubergine

The Staff Canteen

The Staff Canteen

Editor 13th May 2024
The Staff Canteen

2 Michelin star chef Rolf Fliegauf creates lamb from Romandie with peppers and aubergine

2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.

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