“It’s a treat!” : here’s how to make Cyril Lignac’s forest lasagna

Cyril Lignac makes another stop in the heart of the Italian peninsula and offers you his version of an emblematic dish of transalpine gastronomy: lasagna. To do this, Mercotte’s sidekick in Le Best Pastry Chef revisits this traditional recipe by adding a French touch. The chef swaps the Bolognese sauce, which generally makes up this preparation, for a mixture of duck confit and forest-style mushrooms. “It’s a treat”, insists Cyril Lignac. And to accompany this delicious and complete dish, the latter recommends eating it with “a beautiful salad of lamb’s lettuce seasoned with hazelnut oil and a little wine vinegar”.