Confit de Canard is a classic dish found in many Parisian bistros, and it is a dish which my mother-in-law likes to serve whenever we visit. After one of our trips to France late last year, I felt compelled to recreate this dish at home, primarily because I didn’t want to wait so long before eating it again.
If I had to name one dessert as my “desert island dessert”, it would probably have to be profiteroles. It seems most people are abuzz with French macaroons these days (which I also adore) but, to me, the profiterole is what encapsulates a typically French dessert. There is something about the sweet custard encased in a soft choux pastry and then covered with a decadent chocolate sauce. Whenever I see it on a dessert menu, I often find it hard to resist, even if there might be many other more exotic desserts on offer.
Growing up in Brisbane, I remember eating profiteroles only on rare occasions when my French class and I would visit one of the few French restaurants in the area in an attempt to practice our clumsy French with the poor chef and waiter who probably had to put up with the same lame dialogue on a frequent basis. I often wondered if the Alliance Française or even the French Embassy collaborated with these few French restaurants to somehow facilitate unusually slow, clear and polite French with their customers.
I think it’s hard to improve on a simple roast chicken, but the moment I tried it Thomas Keller’s way, I think it will be hard to prepare a roast chicken any other way!
Earlier this year, my husband and I spent 4 amazing days in Las Vegas. As with any trip to a new city, I always research the food and restaurants in the area beforehand, planning most of our meals long before we even arrive. And who knew that Las Vegas would be such a foodie paradise??!! Vegas is known for being excessive and with restaurants owned by the likes of Joël Robuchon, Guy Savoy, Nobu and Mario Batali (to name a few), why travel anywhere else when you can just go to Vegas?? 😉