1. So France
Master chef of France Frédéric Coiffé and executive chef Nicolas Drouglazet have created a new section on the bistro’s menu that puts the spotlight on duck, one of the French cuisine’s most prized ingredients.
There are eight dishes to choose from, starting with the classic and well-loved duck confit, cooked to achieve succulent meat and extra-crisp skin. Other options include the duck rillette, served with a side of seasonal vegetables to offset its richness, and the sandwich de confit de canard. It’s worth noting that the chefs use the prized Moulard ducks from the South West of France. These are raised free-range and under the strictest regulations to ensure tastier and fattier meat.