First sous vide dinner: 126.5° lamb loin, chanterelles sauteed in my accidental honey lavender rosemary goat ch eese butter, and brussels sprouts
Grilled lamb loin(!) with fennel and shallot and romesco sauce, grilled fingerlings with tarragon vinaigrette, greens and flowers salad
Fig tart with creamy goat cheese, rosemary and honey
Roasted lamb rib chops with summer vegetables and lemon-scented quinoa
This is what victory looks like, with hand for scale
Another shot of the bistecca alla fiorentina
Antipasto Toscano (not shown: bruschetta, omelette with white truffle sauce, fried meatballs)
Bistecca alla Fiorentina, a 1kg T-bone the size of your face and more than 4 fingers thick, and grilled as close to still mooing as possible.
Mushroom streudel in a parmesan sauce
Rollatina of pastry filled with cherries served with Muscat in a small cup of chocolate
Ravioloni verdi con ricotta e pene in salsa de taleggio
