Carl Thorne-Thomsen
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Lamb “Crepinette”

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French in origin, this small, slightly flattened sausage is made of minced pork, lamb, veal or chicken and sometimes truffles. Crépine is the French word for "pig's caul," in which a crépinette is wrapped instead of a casing. Inspired by this French preparation, Executive Chef & Co-Owner Carl Thorne-Thomsen creates his own version of a “crepinette” by wrapping a lamb steak with a lamb sausage of garlic, herbs and shallots to take center stage on his signature dish “In the Kitchen” at Story.