Bourdain with Chef Martin Picard
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You’re currently reading “Bourdain with Chef Martin Picard,” an entry on VinceChan.net
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- 06.04.08 / 6pm
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You’re currently reading “Bourdain with Chef Martin Picard,” an entry on VinceChan.net
Since you seem committed to Duck In A Can, a rich heavy main and assuming you want to keep the meaty theme going throughout the meal, I would start with a Cromesquis du Foie Gras, basically a deep fried foie gras popper. I’d follow that with the Cochonailles, a cold cuts platter which includes pickled venison tongue, various sausages and pates and blood jelly, or you could have some venison tartare. Check out the menu here:
Thanks for the recommendation! I’ll keep those in mind when I do visit … it’ll be a glorious gastronomical death!
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