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.