Sisteron lamb to give your tastebuds a thrill in the Alpes de Haute Provence

Sisteron lamb, a gourmet dish we just love, is eaten in the Alpes de Haute Provence served in a casserole and stewed with Herbes de Provence. It’s deliciously candied and inseparable from the cuisine of Le Segustero in Sisteron.

Lamb by Nicolas Bremond, a Chef in Sisteron

Sisteron lamb, a flagship product, is a young lamb aged betwen 70 and 150 days and a designation protected by a PGI. Both light and light-coloured, its meat is characterised by its delicacy, its smoothness and its sweet taste. Local chefs love to bring out all the best in it in typical preparations and contemporary notes. In Nicolas Bremond‘s restaurant in Sisteron, lamb is very much in demand and his patrons adore it, whatever the season. The Menu du Jour on the slate holds promises of lovely surprises such as Label Rouge lamb, oven-cooked for 7 hours with herbes de Provence and aromatic herbs. This melt-in-the-mouth dish with its incredible flavour, served in an individual cassrole with seasonal vegetables, livens up the tastebuds of the most gourmet of diners. The Chef gets his produce from local market gardeners, butchers, artisan bakers and changes his menu with the seasons, but always with 3 or 4 starters, 5 main cureses and 4 desserts, and gourmet coffee and cheese, of course.

The chef’s gigot d’agneau de 7h (7-hour leg of lamb)

Ingredients (serves 4):

1 Label Rouge leg of Sisteron lamb
2 yellow onions
3 carrots
1 branch of celery
3 round turnips
15 new potatoes
1 bouquet garni (thyme, rosemary, savory, bay leaf)
25 cl white wine
Salt, pepper

Preparation:

Sear the leg of lamb in a casserole or a very hot frying pan, season with pepper and salt. Roast on all sides and leave to one side. In a casserole or a saucepan, brown the coarsely chopped aromatic garnish, deglaze it with the white wine. Leave to cook for ten minutes with a lid.
Place the leg of lamb in an oven dish, with the aromatic garnish around it. Add the bouillon prepared previously up to half-way, add the bouquet garni. Cook the covered leg of lamb in the oven at 130°c for 7 hours (with aluminium foil on top or a lid). Remove the leg of lamb, it’s ready to eat. Place the leg of lamb in a dish with the small vegetables cooked in the lamb stock.
Boil the new potatoes in salted boiling water. Cut them in half and grill them in the frying pan. Place the potatoes in your dish with the leg of lamb.

The feast is ready!

Nicolas Bremond, chef in Le Segustero restaurant

“I”m from Sisteron, and I trained here and acquired a taste for cookery. After having been through catering college, I left for the south of France, and then the island of La Réunion, whose exotic flavours grace my current cuisine. I honed my skills in the starred restaurants of the south and the south-west, and in particular Michel Sarran’s restaurant in Toulouse. I was also demi-chef de partie in “Le Puits Saint-Jacques” restaurant in the Gers, which has 2 stars in the Guide Michelin, and then in “La Bastide De Cabriès” restaurant in the Bouches-du-Rhône which has 2 forks in the Guide Michelin. I have been a Maître Restaurateur for 6 years. I opened my traditional restaurant Le Segustero in 2014. The venue is unusual as it’s a renovated former farmhouse in the middle of Sisteron. Behind the walls of the former stable which is now a beautiful vaulted room opening onto the garden, my patrons come for simple, effective, tasty and unpretentious cuisine in a friendly, countrified atmosphee. The esrtwhile beaten earth courtyard has had a makeover: a lawn, flowers, a terrace in the shade of two huge hundred-year ols plane trees brighten up the setting.” Bet you can’t wait to go there!

Nicolas Bremond, Chef of the Le Segustero restaurant