Chef Gilles Debie and his Lamb Shank recipe

With his broad and genuine smile, guests are always delighted to meet Chef Gilles Debie across the many hotels and restaurants he has worked in over three decades of experience in the hospitality industry.

Chef Gilles Debie, who is the executive chef of Radisson Blu Hotel, Lagos Ikeja, is a French-trained five-star executive chef and gastronome with over three decades of extensive international expertise gained with leading five-star hospitality brands. His culinary career began in September 1986 as chef de partie at Mmabatho Sun Hotel in South Africa. Years later he functioned in sous and executive chef roles in China, Oman, UAE, Thailand, India, Kenya and Mauritius. In July 2015, he assumed the role of executive chef to the Royal Family of Saudi Arabia. He continued in this role until June 2017 when he proceeded to take on other leading chef positions in Egypt and Togo. In February 2021, Chef Debie moved over to Radisson Blu Hotel Lagos Ikeja, wherein he has elevated the cuisine to its current state and continues in his vision of providing exemplary dishes alongside a comprehensive experience for all guests.

However, the executive chef, who learned culinary at a professional school, says cooking is, “my passion and my lifestyle”.

Explaining the secret of his successful culinary career over three decades now and running, he says, it is “making sure I am as authentic as I could be with the dishes I create”.

With all these going for the French trained executive chef, it is worth booking your experience with Chef Gilles, especially at the Cut Steakhouse Restaurant, and other restaurants at Radisson Blu Hotel, Lagos Ikeja, where he leads a team of culinary professionals to curate delicacies for the guests.

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As one guest and fan of the chef once said, “Specify the details of your requests and the chef will send you a custom menu just for you”.

Of course, the delicacies are aptly tagged Gilles’s Food Gallery, where guests can find a new menu to try or enjoy known ones in a more appetizing way.

Exploring the Gilles’s Food Gallery, the executive chef generously offers the public a special recipe to try out.

“Below you can find a little demonstration of what I can bring to your table”, the chef says, while unveiling his Lamb Shank recipe, which he prepares at the Cut Steakhouse Restaurant, Radisson Blu Hotel, Lagos Ikeja.

Lamb shank, mash potato, garden vegetables, with roasted guinea pepper, marqués de berol, merlot Wine Sauce.

The recipe is for four people.

The Lamb Shank delicacy
The Lamb Shank delicacy


4 packets of Lamb Shank (each one about 400 Gr), 50 Gr Olive oil, 500 Gr Carrots, 500 Gr onions, 1 Head Garlic, 400 Gr Baby Marrow, 400 Gr broccoli,1 Kg Irish Potato, 50 Gr Milk, 50 Gr Cream, 50 Gr Butter, 0.500 L Marqués de Berol, Merlot Wine, Salt, Guinea Pepper and Rosemary fresh dry Bay leaves.

Step by Step cooking procedure

Put the pan over medium-high heat , add the olive oil, then add your already well marinated Lamb shank with salt and pepper and cook, turning occasionally with tong until turn to brown on all sides. Bring the Lamb shank into a baking tray put some carrot, onion, garlic, bay leaf, rosemary the Merlot Marques de Berol wine three glasses of water on it then cover with aluminum and bake in the oven for 3 to 4 hours and check time to time the level of the water until the lamb shank is tender.

Peeled and boiled the potato until soft. Make a puree and add butter, milk, salt, pepper and a touch of nutmeg if available.

Scoop the puree on the plate and place the lamb shank on top decorated with boiled vegetables and sauce around.

Wine pairing: Marqués de Berol Merlot; red wine from Navarra, Spain.

Chef Gilles Debie awaits your visit to the hotel and especially to the Cut Steakhouse Restaurant to enjoy the Lamb Shank specialty.

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