Mad delicious is this lamb saddle (and I don't even like lamb)! Medium done, the lamb exudes just the right amount of gaminess for flavor, its meat showcasing a beautiful pinkish red that offers the bite and tenacity of a perfectly cooked steak.

Garnished with crispy panoufle (it's the fatty, flappy side of the lamb), pâte de fruits (tomato jelly), green vegetal, black garlic and creamy runny garlic contained in a skin made of olive oil pomade. Each component boasted its worth as a team player, completing the dish in a way that wouldn't be possible with the loss of either.

The tomato jelly delivered an umami sweetness to the lamb that was further enhanced by the creamy, runny garlic. This is heaven on a plate!