My Wife is home! Here is a shot of the one of the first dishes we made in France as a class, last year. This is lamb saddle with morel cream sauce and asparagus. The platting station is one of the most amazing pieces of equipment I've ever scene. Below is a plate warmer, with a steel top, that we placed tablecloth over. Every course we platted we broke from the convention and laid all the plates out, because the top is warm, which prevents the plates from cooling. Anyway, from what I remember from the dish, it was mushroomy. The lamb was cooked off with a lavender sachet. I love lavender.
