Chicken Provençal, Navarin d’agneau and Fois Gras de canard. Hmmm, tonight a special treat for my good friends who’re coming to diner.
I’ve put up the menu for next week, Monday April 18th. It’s centered around chicken. Off course not just any chicken, but a great, farmed, well fed and nurtured French Label Rouge chicken. If I can’t get one – or if it is simply too expensive – I’ll opt for the also excellent Bresse chicken…
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).
Been thinking about the new menu. Veal or chicken? I love veal and have a great saltimbocca recipe from Romano (Capo Cucina) . Works great for a starter or main course.