Jambon Persillé, Celeriac Remoulade

Slow braised ham hocks gently poached until falling off the bon. Carefully pulled and mixed with parsley, tarragon, and shallots and set in its own rich jelly. Typically french farmhouse classic served with a crisp crunchy celeriac remoulade enhanced with dijon and wholegrain mustard in a garlic aioli.
Allergens: Celery