Slow cooked lamb
Venue: Meridien Beach Plaza Hotel
Cooking class
Chef Jimmy Desrivieres of the Meridien Beach Plaza teaches you how to prepare Pyrenean lamb with tandoori spices cooked for 7 hours, carrot, orange and seasonal vegetable puree, "jus" with argan oil. More information and reservations, +377 93 15 78 88.
Further cookery classes at the Meridien:
9 Apr 2011
- Sauteed squid23 Apr 2011
- Sauteed squid14 May 2011
- Sea bass in a salt crust28 May 2011
- Sea bass in a salt crust12 Jun 2011
- Lamb tagine26 Jun 2011
- Lamb tagine