Carré d’Agneau aux Cèpes et Bolets
Fresh cèpes bring their earthy flavour to a browned rack of lamb, with small potatoes tucked into the same casserole.
Ficelle Picarde
A golden Emmental topping covers these soft crêpes filled with ham, mushrooms and buttery shallots.
Foie de Veau à la Lyonnaise
Sweet onions softened in butter accompany quickly sautéed calf’s liver.
Soupe de Lentilles Vertes du Puy au Lard
Earthy lentils and bacon give this soup its savoury depth, with carrots and onions browned in butter for sweetness.
Tourte aux Pommes de Terre et au Lard
Cut through the golden pastry of this Picard bisteu and there are soft layers of potato, sweet onion and smoked bacon beneath.