We followed the starter with a chump of lamb cooked sous vide. The lamb was cooked for 4 hours at 57C. With the lamb we served a fondant potato, spinach and Provencal vegetables.
The highlight of tonights dinner has to be the sweet; this baby would cost you a fortune in a West End restaurant. We served a warm pan perdu flavoured with cumquats, orange blosson panna cotta and mandarin sorbet.
On a final note, a big hello to Sara's Mom back in the US, your daughter is doing fine!