Friday, December 21, 2012

lunch in Bergerac

I chose the 'duck confit', duck preserved in its fat. The potatoes were cooked in the duck fat and sprinkled on with 'herbe de provence'. It was so simple and yet so delicious. I went to use the bathroom and was locked inside. I had to call for help, the owners started shouting instructions in French, 'tirrez', tirrez and all I think of was 'is that push or pull? Its pull I think!

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