Yannick Alléno's Recipe Series No.1. I Kombu Seaweed Lamb Cutlets with Hay Crust Vegetables

Introducing the first of Yannick Alléno's Recipes prepared by Chef Marc Lahoreau in Le Jardin,Royal Mansour. Finding inspiration in the writings of the great Moroccan voyager, Ibn Battuta, who travelled the Spice and Silk Roads, bringing coal back to Morocco. Yannick Alléno is fascinated by cooking techniques old and new and was thus inspired to revisit the ancient cooking techniques.
Michelin star chef, Yannick Alleno shares the recipe for his sensational Kombu Seaweed Lamb Cutlets with Hay Crust Vegetables prepared by Chef Marc Lahoreau in the new Le Jardin.
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