Hot Dish #1: Pierre Jancou

pierre2

Photo: Kai Junemann


Hot Dish #2: Pierre’s Agneau de Lait en Cocotte

The latest issue of Gulf Life, the in-flight magazine for Gulf Air, has a new interview with Pierre Jancou. The charismatic owner of Racines was kind enough to share (along with his time and some tasty natural wine) this recipe for milk-fed lamb with spring vegetables.

cocotte

Photo: Kai Junemann

Ingredients
1kg lamb shoulder, cut into large chunks
2 tablespoons olive oil
300 ml dry white wine or chicken stock
200 g baby carrots, cut into large chunks
200g spring onions, cut into large chunks
200g turnips, cut into large chunks
2 large tomatoes, cut into large chunks
3-4 whole garlic gloves
2 branches fresh thyme
1 bay leaf
salt and black pepper

Preparation
Yeah… I can’t actually reprint the whole thing. Check the seat pocket during your next flight to Bahrain, or click here for the complete web article and recipe.

Racines
8 passage Panoramas, 2nd arrondissement, 01 40 13 06 41

0 Responses to Two hot dishes from Racines

  1. Sigrid says:

    Cheers, thanks a lot! Now it will be almost impossible to get a table there! So how do we get our weekly Racines-fix then?

    PS: Envy you for your job … ;-)

  2. Sened says:

    What is Eric Bana doing in cook apparel?

  3. Amrita says:

    Hot Dish #1 seems like a yummier option.
    Hot Dish #2 seems to dish out close competition…looks yummy!

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