… which was a smokey Charcoal grilled lamb breast fillet and sweetbreads with spring mushrooms. Tender piece of lamb, crispy skin and silky sweetbread, served over a concentrated lamb jus which had also been soaked up by some of the earthy morel mushrooms. I wondered what they had done with the rest of the lamb because I wanted more.
This is a restaurant for a small group of people with deep wallets and fancy taste.