This is his lamb course for his upcoming Bocuse dinner being held on March 28th. He is reinterpreting French classics in honor of Paul Bocuse, legendary French chef, for this occasion. He continues to weave his Filipino ethnic flavors and ingredients into his cooking and that's what makes it unique and his very own. He made lamb guisantes, which sits on the adobo cooked Patina potato. We talked today of introducing the calamongai fruit and leaves onto this plate as garnishes, and maybe sweet potato leaves for his lamb ribeye. Support him by coming to his dinner. You can go to our website for the full menu. Proceeds will benefit the Bocuse d'Or USA Foundation.