Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.
Made by his own France Food and Wine Experience of Louisville, Colorado, the dish contains crispy Foxfire Farm lamb sweetbreads wrapped in brik dough with Madeira cream sauce and sautéed shitake mushrooms.
You can create your own French culinary experience complete with beautiful platings from Bauscher Hepp. For inspiration, feel free to review our comprehensive Bausher Hepp Design Guide to showcases our full range of plating options, from classic to rustic.
