Roast Lamb with Lemon and Marjoram Froth and Luigi’s Poèlée of Rosa Tomatoes and Courgettes

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By Franck Dangereux

Published 2004

  • About

Luigi was the doorman of a very famous restaurant on La Croisette in Cannes. He was a big, jovial man and he just loved this poèléi: baby tomatoes and thinly sliced courgettes fried in lots of oil with salt, pepper and garlic added at the end so that it was still a bit raw. He’d eat just this, mopping up the oil with bread. The owner of the restaurant, who happened to be my best friend’s father, would make this specially for Luigi. It’s a fantastically decadent meal that takes five minutes