New Lamb Dishes / French Influence

We're very honoured to have a visiting chef show us a few pointers and recipes regarding Classical French and Nouvelle cuisine. Our friend Tomoki Yoshigoe (pictured here with his wife Nozomi) is down from Japan studying English (whilst on a month's holiday from his normal job at one of the famed Tokyu corporation restaurants).

We enjoyed what he cooked so much that we'll put it on the menu. It was French lamb cutlets, coated with panko and herbs, roasted, and served with a delicious shredded potato and other ingrediants little flat cake. I'm not sure what he put in it or exactly how he cooked it (I hope Tetsuya remembers) but it tasted absolutely delicious.

It's time we had something new. Next we hope to get some Kurobuta pork. Stay tuned.