Theirs comes with duck confit, caramelised balsamic onions and a foie gras and red wine sauce.
Try pairing the ice cider, Cristal de Glace, with a jar of their homemade maple-onion confit for a perfect marriage.
Mr. McGlamery includes lemon curd and lemon confit, splendid additions if you have a restaurant staff to prepare them.
WSJ: Limoncello Tiramisu: After-Dinner Drink and Dessert in One | A Little Something Sweet
Foie Gras Mousse at Fleur by Hubert Kellerfoie gras on top with some Meyer lemon confit and a foie gras jus.
The menu stars here are home-cooked cassoulet (a slow-cooked stew of white beans, sausages and duck or goose confit) and Mediterranean-style grilled fish.
The rustic and cosy onsite restaurant, La Monnaguette, serves local specialties that employ his star ingredient, such as goat-cheese salad with blackcurrant coulis or duck confit with cassis jam.
In recent years, boutique sandwich bars, offering such fillings as foie gras with onion confit, have spread across the business districts of Paris, attracting long lunchtime queues.
The confit is melt-in-your-mouth, the gravy is full-bodied and indulgent and the onions are beautifully sweet with a touch of balsamic tartness that cuts through the richness of the sauce.
Last Sunday, he ate escargot and duck confit during brunch with a reporter and Danny Goldberg, a longtime music executive who is Mr. Earle's manager and close friend, at the bistro A.O.
Auberge specializes in countryside European comfort and a holistic epicurean experience from the dark chocolate covered almonds waiting for you in your room to a decadent breakfast of duck confit hash with slow-cooked farm eggs.
When Martha Stewart asked the founder of gourmet meat purveyor D'Artagnan about the hearty French dish of duck confit, garlic sausages and tarbais beans, Ariane Daguin responded in a thick Gascon accent that imparted culinary authority.
It may be a shade or two more refined than the 14th-century original, but with its salty bacon, creamy beans, garlicky sausages and rich confit of duck, it is decidedly true to it in taste and spirit.
After a dinner of caviar, prawn confit, duck breast and an assortment of French cheeses, a flight attendant converted Lais's seat into a mattress-topped flatbed complete with duvet and giant pillows and showed him how to seal his seat from view with a privacy screen for the rest of the 12-hour flight.
For big-ticket dinners, Tetsuya Wakuda's Zen-like restaurant Tetsuya's in the central business district lives up to the hype and his world-class reputation: The nightly tasting menu features exhilarating combinations of flavors and the superlative ingredients for which Australia, and specifically Tasmania, are known, such as confit of Tasmanian ocean trout with konbu, daikon and fennel, and Spring Bay (Tasmanian) scallop with wakame and lemon.
应用推荐