Video 01:57 2-Michelin starred chef Claude Bosi creates lamb sweetbreads and pork neck recipes
2-Michelin starred chef Claude Bosi creates lamb sweetbreads with butter milk and monks beard as his first dish. The sweetbreads are roasted until golden, and served on butter milk. The second dish is a pork neck, which is braised, then cut and pan fried. This is served with carrot and blood orange sauce, fresh peas and carrots. Both of these dishes use TRUEfoods stock – something that Claude uses in his kitchen every day at Hibiscus.
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