Quote:
Originally Posted by Hondaracer
at tour d'argent i had the traditional duck served in the gravy made from the bones and innards pressed through the silver "duck press" one of the oldest and most traditional dishes around. The taste was something i had never had before or since.. completely unique and a dish that really had me thinking and searching my pallet for the flavors.
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during the right season, pastis i THINK serves that, or was it bishops, totally forgot which one but it was on W4th. i need to google again.