Jul 18, '07

The dish that made my evening

Lamb confit
Lamb confit, shredded and rolled in its crust

“Lamb confit, shredded and rolled in its crust”. A delicious Morrocan inspired dish by one-star Michelin chef Xavier Mathieu, from Hostellerie Le Phebus in Gordes. I didn’t find the rest of his cooking that inspiring though- it lacked consistency… But this dish was a perfection…

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