RECIPe
CATALOGUE.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
CONFIT LEG OF LAMB
The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.
BEEF CARBONNADE
Slow cooked beef with caramelized onions, fresh herbs and dark Belgium beer.