Bistro Pierre Lapin Wants to Change Your Mind About Aspic
If your goal was to convince the average jaded New York restaurantgoer that classic French cooking is not dead, you probably wouldn’t do so by offering up an oeuf en gelée, that old charcuterie warhorse consisting of a poached egg secured in a straitjacket of aspic, a.k.a. meat jelly, and…More »
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