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...

Labels: verjus