The essential lamb "grande caravane"

I am passionate about salt-meadow sheep of the Saint-Michel bay that feeds from herbs that have been irrigated by sea water after each tide. Obione, fescue and salicornia are rich in salt and minerals, which give it its unique taste.

At the Coquillage, we serve the lambs raised by François and Anaëlle Cerbonney, a young couple of shepherds, passionate about the bay, who live in Avranches. After Easter weekend, we propose the “great caravan lamb” with the first white asparagus and wild young mustard sprouts.

I came up with this dish when I was cooking at the Relais Gourmand *** and created a spics blend – cardamom, fenugreek, cinnamon, niora, sesame- that later became the Great Caravan powder that you can find at Epices Roellinger, a blend inspired by the caravans that travel on the roads, across the Indian Ocean, the road in the desert until Alexandria in the Middle-Age… Cumin and sesame are dominant and join in on the sweetness and depth of the mace and cinnamon. And Niora pepper, that arrived later from the New World. The almost sweet lamb is magnified by this spices blend to which asparagus bring a slight bitterness and the wild mustard an herbaceous touch. I am attached to this dish which allows me (once more!) to bring closer the faraway…