Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi
The first female chef to helm all the kitchens of the iconic Le Negresco Palace in Nice gives the recipe for her hearty lamb fillet dish.
Keywords
- hotels & travel
Ingredients
- Nine-rib rack of lamb
- 60g vadouvan
- olive oil
- butter
- 3 large artichokes
- 50g carrot, finely diced
- 50g celeriac
- 50g onions
- garlic
- thyme
- white wine
- 9 poivrade artichokes
- 20g carrot, finely diced
- 20g celery, finely diced
- 20g onions, finely diced
- lemon juice
- Sakura vinegar
- lamb jus
- 250g cooked ratte potato flesh, dry
- 80g flour
- 50g Parmesan
- 1 egg
- 40g chopped mixed herbs
- Salt
- pepper
- lamb bones and trimmings
- shallot
- vadouvan
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