In the Kitchen with Bonnie

Carl Thorne-Thomsen is in the Kitchen with Bonnie

Lamb “Crepinette”

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.

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