Every time I go to Paris, I try to go to at least one nice place a visit. This time, we made it to Michel Rostang, a two Michelin-starred restaurant with a menu that changes seasonally.
My husband and daughter, Nicha, asked for canard au sang, a dish they were initially discouraged from ordering because it was very “special”, a word the French use to describe something that is potentially disgusting. It turned out to be thin slices of very rare duck breast, bathed in a foie gras sauce thickened with blood. The legs are then poached in duck fat, shredded and encased in a razor-thin potato “tower” — a great reminder of why people love French food.
Bangkok Glutton 
that guys has all the delicacy of a butcher!
omg, nicha is so cute! she’s such a foodie! i can just imagine her quietly sitting at michel rostang, observing that duck die a second death.
She ate snails every day we were there — now we’re back to begging her to eat her meals regularly.
Whoa, what an amazingly-colored flesh, and the presentation is exquisite. What part of France does it come from, do you know?
Love that: “He’s still alive”
and: “What do you mean?”
That’s the kind of “special” dish that I absolutely love to try!
Just watching it was exhausting… So how was the foie gras blood sauce?
Delicious, thanks for asking!