3 delicious meat dishes that are hard to resist at La Badiane you should try

Stew of rabbit, Mille-feuille lamb shank braised with spices and Australian grilled beef tenderloin which are cooked deliciously in sophisticated French cuisine style. Therefore, it is not surprising that chef Benjamin put the dishes in the Gastronomique menu of La Badiane.

1. Stew of rabbit with mustard & cider, mousseline of carrot in wasabi & vegetables tempura, ginger red wine sauce

DSC_6419

Red wine is always in harmony with mustard. The two are combined and perfect each other, which makes stewed rabbit meat become more moreish. Served with mousseline of carrot in wasabi & vegetables tempura, ginger red wine sauce, this is the dish you should try once.

2. Mille-feuille lamb shank braised with spices, pumpkin salad & feta cheese tomato in basil perfume, lamb licorice juice

DSC_6409

Mille-feuille lamb shank becomes more moreish when braised with spices. Goat milk feta cream cheese is elegant. Pumpkin salad is naturally fresh. A little lamb licorice juice is mingled, you seem to just start an exciting journey in the other side of Hemisphere.

3. Australian grilled beef tenderloin, pea mousseline in smoked paprika with crispy sweet potato, 5 peppers sauce

DSC_6395

A dish consisting of Australian grilled beef tenderloin, sweet pea mousseline especially in balance with 5 peppers sauce.