An attractive presentation, with a bit of inventiveness, can make a huge difference in how a dish is enjoyed. A good example is the lamb I was served yesterday at La Petite Tonnelle, a favourite restaurant of ours in Beynac.
I’ve highlighted dishes from La Petite Tonnelle in the past — notably on August 30 of last year. This time, my wife Jan and I were with good friends Kevin and Shirley, visiting from Toronto. After starting with the smoked salmon (once again), I chose lamb with oriental spices as my plat principal. And here it is:
The lamb pieces were perfectly grilled. And to accompany them, there were delicious tender beans in a rich sauce and — my favourite — a “cone” made of phyllo pastry, encompassing couscous and sitting on top of a tomato coulis. All in all, a delicious dish that looks delicious.