This baby is amazing and the ice cream is delicious like nothing else, simple by nature as it is traditional vanilla ice cream infused with bay leaf, the result giving a complexity of flavour that will keep you going back for more.
We added this puppy to the menu yesterday. The inspiration came from my good friend who is studying in France at the Cordon Bleu and posted a pic of a French-made lobster boudin (sausage). This one is a little more rustic in style but nonetheless amazing. There are no flour fillers, only seafood-y goodness and a whole lot of love.
He is serving this marveille with a lemon tarragon sauce and creamy leeks.