This menu is in memory of the traditional Easter lunch served by my grandmother. Starter: Scallops in a leek and Noilly Prat wine sauce. Main course: a traditional roasted leg of lamb revisited by stuffing it with a mix of fresh herbs and served with “flageolet” beans in a creamy garlicky sauce. Dessert : crème aux œufs caramel. Egg custard over a bed of caramel.