US EDITION OF THE WORLD’S OLDEST MAGAZINE
A classic fish dish
It sounds like something you would encounter only in an old-fashioned French restaurant
Olivia Potts
I’m not suggesting you serve it as a starter for your next dinner party
Serve them with coffee after a meal or in place of a mid-morning biscuit
Camembert from Normandy and Brie from Meaux in the Marne are both said to be potentially vulnerable to extinction
Jonathan Miller
Food
The dish is ubiquitous in its home country but, despite the umbrella name, no two recipes are the same
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The recipe I give here is very quick and straightforward
The finished galette, unlike paler, softer crèpes, is dark gold, crisp and lacy
Foie Gras: A Global History by Norman Kolpas reviewed
