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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”.


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