The menu for next week will be around chicken. I found a real poultry shop near the biological butcher that got me my veal. I hope to get a real Label Rouge chicken from France, as it is a real treat (but expensive). I will use a Bresse chicken as backup. Almost as good but significantly cheaper. Roughly double what a normal chicken costs, with the French chicken more than that. But so worth it from time to time.😉
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