Replay of Wednesday July 13, 2022
– Updated
For a few years he has been the chef of the restaurant l’Ambroisie in Sayat, an address where you can taste a “fricassé of the undergrowth”, a “crumble of Cantal and full-bodied jus” or medallion of beef cheek with Périgord sauce…. .
…unless you fall for an “Opera of braised lamb neck cooked for 12 hours, honey and rosemary cream”?
The tasty cuisine of chef Jonathan Bouttefeux in Sayat near Clermont.
https://www.lambroisie-sayat.fr/en/map