For Circuit Bleu Côté Saveurs, the chef prepared a sublime lamb shank, confit for 4 hours with spices, cumin, cinnamon, star anise, Sichuan pepper, then soy sauce, ginger honey, orange zest and orange juice for a nice juice. A lamb shank accompanied by a celeriac mousseline, new potatoes, pickled onions and cherry tomatoes. nmenu according to your desires, your tastes, your possible intolerances and it invests your kitchen. “Everything is possible” announces Alex who knows how to adapt to any style of request, place and decor to please his customers.
Alex Guigard practices gourmet, bistronomic and refined cuisine, a locavore chef of course who calls on producers from the Landes and Basques. Cooking foie gras was obvious when it arrived in the Landes, as evidenced by the dish below.
Taking a trip to stock up at the Capbreton fish market is also one of his pleasures as a chef, pleasures that are then reflected on the plate!
Once the menu has been determined, Alex arrives at your place on D-Day and starts cooking. You even have the right to stay around, chat with him, observe his work with your guests, the chef likes that and appreciates a relaxed atmosphere conducive to moments of curiosity on your part.
We love the lamb shank with sweet spices
– CWM
For Circuit Bleu Côté Saveurs, the chef prepared a sublime lamb shank, confit for 4 hours with spices, cumin, cinnamon, star anise, Sichuan pepper, then soy sauce, ginger honey, orange zest and orange juice for a nice juice. A lamb shank accompanied by a celeriac mousseline, new potatoes, pickled onions and cherry tomatoes. A very beautiful plate representative of his gourmet cuisine.
To use his services, you can contact our chef at 06 41 38 87 63.