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Petite Lunch Prior to La Grande Bouffe

December 2, 2009
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“While Kim and I were buying the ingredients for our big dinner in Paris,” says Michael, “we couldn’t help but notice the fabulous rotisserie dude and his dudette at the market. Cannot pass this by! So, for research purposes only, of course, we ordered a sampler of rotisseried quails and a small morceau of suckling pig for me, and for Kim the makings of a watercress, beet, and endive salad, along with the first of the chilled Beaujolais Nouveau to wash it all down. And there you have it: our petite lunch prior to La Grande Bouffe!”

Beautiful chickens, quails, and suckling pig!

Cresson (watercress) and cooked fresh beets.

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