Lavan at the Cinematheque celebrates five years with a special charcuterie menu, designed by chef Sagi Azoulai, who successfully completed a charcuterie course taught by a chef from the Lenotre Paris French culinary school, and chef Michael Katz, the head chef of the Adom family of restaurants and culinary school teacher at Cordon Bleu. The menu will be served throughout June 2012 and offers a selection of sausages and deli:
"The Delicatessen": a selection of homemade deli
"Reuben New York": sirloin roast beef, pickled cabbage, Emmental cheese, thousand island dressing, fries.
Handmade selections:
Smoked Basque: lamb seasoned with chipotle pepper, gouda cheese, pistachio and herbs served over root vegetables and tomato salsa
Tuscany: sfondare, entrecote, and goose liver seasoned with truffle and red wine over mashed potatoes and caramelized onions.
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