7 thoughts on “Lemon Thyme Lamb Racks with Goat Cheese Aioli | Spring Menu | Main Course

    • Dear Rhonda thank you so much, I have been to places where they used Bernadaud china to serve foods, the plates there are really beautiful but not ideal for the dish washer….and I dont have kitchen staff :=)! so we have to make do with simple but nice white plates and focus on the ingredients!

      • I do indeed fully agree! the plates that food was served in a wonderful UK restaurant were called Ecume by Bernardaud -https://www.google.com/search?q=ecume+bernardaud&tbm=isch&tbo=u&source=univ&sa=X&ved=0CCoQsARqFQoTCPvzgcmjvMgCFcwIGgodo0sGeQ&biw=1916&bih=883 – white with a “foam” rim – I wouldn’t use them at home price and I like to have simple white so I can arrange the food, but in a restaurant setting the Bernardaud plates were wonderful -happy Monday

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