Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Lunch set at L’Escargot de Montorgueil (during my walkabout for the Dinner thread):
Snail, gratinated with Brie. They were plump and tender, and the Brie provided ample fat to make them succulent.
Bavette with duck fat-roasted (as in very slow roasted) potatoes. Meat was very nice, but the potatoes were so soft and sweet, with that lovely duck fat flavour. Could have had seconds … 🤗
Lunch set at L’Escargot de Montorgueil (during my walk-bout for the Dinner thread):
Snail, gratinated with Brie. They were plump and tender, and the Brie provided ample fat to make them succulent.
Bavette with duck fat-roasted (as in very slow roasted) potatoes. Meat was very nice, but the potatoes were so soft and sweet, with that lovely duck fat flavour. Could have had seconds … 🤗
