The lamb ragu at Frenchie just went straight to the top of the list for my best dish of the year, and so good it nearly took Guy Savoy’s black truffle artichoke soup with cepe brioche and truffle butter off the top of my list for the most memorable dish of my life. There is a lot of soul going on in the razor thin strands of delicate pappardelle with rich lamb ragu – brightened up with tangy black olives and candied lemon peel. If you’ve been lucky enough to enjoy this dish it should come as no surprise that pappardelle comes from the verb “pappare,” to gobble up. Amen to that!
