Everyday the traiteur/restaurant, Village Gourmand, has a special. My son and I noticed that Saturday’s special was duck leg. Okay! Saturday was sorted 🙂 We drafted Le Parret and it was a date.
I decided on the assorted entree plate of salmon, marinated vegetables, quiche, heart of palm and ratatouille. Mah-velous! Then for my main course, the melt in your mouth duck leg confit with a galette of spinach and potatoes. Yes Lord!
Brian couldn’t resist the sound of rare rumsteak with skin on, hand cut potatoes and a judicious spinkle of fleur de sel. I had to sneak a little bite!
M. Parret had the vol au vent. Perfect!
Of course we had a little wine. We mistakenly ordered the Petit Chablis, thinking that was what we had the last time. It was okay but not quite up to the level of the cuisine. It was the Cote St. Jacques we were thinking of. Oh well, next time.
Chocolate fondant with vanilla ice cream and raspberry sauce.
Délicieux comme toujours 🙂
Merci 🙂
Damn that looks good. I’ve been craving a bit of duck lately and this certainly didn’t help!
Duck is never far from my thoughts!
These photos are beautiful!!! I love the way the fondant was plated 🙂
Thank you Brendon. My son was wishing for MORE of the fondant today 🙂
I can definitely see why. My stomach is rumbling just looking at the picture. I bet it tasted amazing 🙂
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Wow! The colour of that meat attracted me to read the complete post, Miam 🙂
They cooked it perfectly Catherine.
What a feast, I do envy you the choice, what divine food.. morning rose! c
Kill something c 😀
Yum! Looks like fun!
http://www.khoasinclair.co
Thank you Khoa.
You really have reintroduced duck as a way of life to me. For me I would have it once a year, but it seems so readily available over there and it’s making me think completely differently!
I guess in the States we do chicken, beef, pork and very little lamb. Here there is also guinea fowl, rabbit, duck, boar, venison and horse if you like. It makes life more interesting for a carnivore 🙂
You tempt me so.
Fine looking fare Rosemary. I love the orange table tops too.
M. Parret never met a table without a tablecloth that he liked 😀
Not only do the meals sound great but everything is plated so nicely.
Hi Karen. We were just comparing Guy’s restaurant with the Village and I think the Village Gourmand looks to Paris for inspiration.
Everything looks marvelous, especially the duck! Yum!
The chef/owner is very good.
What a meal! It all looks fantastic. 🙂
It was bits. Because it is also a traiteur, I often will take away a starter for lunch.
Excellent. I love that sort of place.