Word: agneau
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Dates: during 2000-2009
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...Paris restaurant (also called Guy Savoy), and the dishes will be more sophisticated (and more expensive) than your basic baguette and beurre. But they'll be created in the same spirit. Savoy likes to work with a single ingredient, emphasizing the multiplicity of flavors and textures. Take his agneau dans tous ses états - roughly, lamb every which way - which includes grilled lamb kebab, roast saddle of lamb, poached lamb's knuckle and grilled lamb's neck confit. Says Savoy: "It's a way of demonstrating the wealth of tastes that exist within one product." Klein agrees with the "less...