Les Plats Famililaux at Sardine. Enjoy a whole Leg of Lamb, stuffed with tapenade, strung up, and cooked slowly à la ficelle over a charcoal fire, basted with rosemary, lavender, cayenne pepper and olive oil as it turns.
The lamb, once roasted, rests atop a dish of boulangère potatoes which happily absorb the juices
Accompanied by a dish of whatever vegetables are of the moment - peas and young lettuces in spring, a ratatouille in the height of summer, perhaps, and buttery brassicas in the colder months
This voucher is valid 48 hours after purchase for 12 months.