A dish with verjus I would like to try

Our wine making practices have recently drawn quite a response for some wine makers who post frequently on Parker’s board. While the reaction seemed based on a few words (none of those who were quick to criticize took the time to understand what we were doing and why), it did lead us to another very interesting verjus recipe from Paul Bocuse “Escalope de foie gras de canard poêlée au verjus”.

The Carte makes me hungry…

Leave a Reply

Join Our Community

Get 10% off your first online order when you join our mailing list!