"I use a mixture of black tea and dried flowers called 'Whispering heaven' that I grind to a powder in a blender. I usually serve a rack and saddle of lamb in a crust accompanied by sautéed potatoes and onions with lemon balm oil. "

1. Sear the lamb quickly on all sides in an ungreased skillet;
2. Roll in the tea powder;
3. Cover with shiitake mushrooms sautéed with a few tea leaves;
4. Roll the saddle of lamb in puff pastry that has been rolled out and "aerated" by having diamonds cut out to form a trellis pattern;
5. Cook in a preheated 180°C. (350° F.) for 15 minutes for rare;
6. Serve with a sauce made from 1 part grapeseed oil to 3 parts cooking juices. 

Preparing the lemon balm oil

1. soak 4 branches of lemon balm in 250 ml (1 cup) olive or grapeseed oil; 
2. macerate overnight; keeps well in the refrigerator for several days; 
3. use this oil to sauté potatoes and sliced onions, as for Lyonnais potatoes.