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 4 starters, 5 main cureses and 4 desserts, and cheese, of course.