This menu is in memory of the traditional Easter lunch served by my grandmother. For a starter, Scallops in a leek and Noilly Prat wine sauce. For the main course, a traditional Roasted Leg of Lamb prepared with a mix of fresh herbs and served with “flageolet” beans in a creamy garlic sauce. And lastly, Crème aux oeufs caramels, an egg custard over a bed of wonderful caramel!