John Pleshette Meal of the Week
THAI DUCK SALAD
BROILED CHICKEN
CHICKEN WITH FENNEL, LEEKS AND VINEGAR
CURED FOIE GRAS
CHICKEN WITH GARLIC, SAGE AND LEMON RIND
CHINESE DUCK À L’ORANGE
CONFIT ET MAGRET
CHICKEN CHASSEUR
CHICKEN WITH VINEGAR 2
