22 June 2008
Foie de veau au déjeuner
While I'm on the subject of food, let me tell you what CHM and I had for lunch in Bourges. It was foie de veau — calf's liver — en persillade, which means with a sauce of butter or olive oil, garlic, and parsley.
And it was delicious. The restaurant we went to is a big chain called La Taverne de Maître Kanter. We weren't being very particular, or we would have looked elsewhere. We just found the place closest to the cathedral, because the cathedral was the point of the trip. Maître Kanter features Alsatian specialties including choucroute garnie — saurkraut with sausages, pork, and potatoes.
The liver was the restaurant's plat du jour, the day's special. It was served with a puree of carrots and potatoes. So that's what we had. I think it's usually a good idea to have the plat du jour if it's something you are at all interested in eating. That's the dish that the cooks are focused on that day and they make a special effort to see that it is attractive and delicious. It was.