Quote Originally Posted by Burney View Post
So what was your culinary highlight of the hols? Did it involve foie gras?
We stuck very much to simple brasserie fare on this trip, and mainly in restaurants with which we are familiar and have favourite dishes, so discovered little new but enjoyed all.

There was a memorable confit de canard whose accompanying frites had been fried in (possibly aged) duck fat to an almost soggy consistency. A parmentier de brandade which must have been almost 50% garlic. Oysters tempura with wasabi... an oeuf dur mayonnaise... the standard memorable stuff.

V told me last night that the best thing she ate on holiday with an omelette with goat's cheese, browned but perfectly baveuse. But I cooked that.