temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished with truffles and chartreuse. napeed over and over, until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about
coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. we continue all over the world to make cuisine of paul many generations to come. forever. i will never eat like this again in my life. chef, merci. the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time, i sat next to the great man himself and daniel and i were served a menu that chefs will look back on in a hundred years and smile at appreciably, sentimentally, respectfully. abe! get in! punch it! let quicken loans help you save your money. with a mortgage that s engineered to amaze!
as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished with truffles and chartreuse. napeed over and over, until it coats like richest chocolate. absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. we continue all over the world to make cuisine of paul many generations to come. forever. i will never eat like this again in my life. chef, merci. the meal of my life.
the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place about which i am unreservedly sentimental. when i was younger, ate here with my parents and my grandparents. it opened in 1956. classic, un-ironic cuisine ancienne, meaning dishes you haven t seen since like forever, a hipster-free zone of french continental oceanliner classics such as caesar salad tossed fresh to order, tableside, and beef tartar, also prepared tableside, as one must.shrimp c
samuel des champlain, known as the father of new france, sailed up the st. lawrence and founded the site in 1608. when the fighting started with you know who, quebec city was the french stronghold until the bitter end, when the french fell at the plains of abraham. the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place about which i am unreservedly sentimental. when i was younger, ate here with my parents and my grandparents. it opened in 1956. classic, un-ironic cuisine