Beef.
Having dispensed with holiday treats as something of an amuse gueule in his introduction to January, Grimod digs heartily into meat, with beef at the top of his list. This will come as no surprise to anyone who has visited … Continue reading
Posted in January, meat, Winter
Tagged anchovies, bacon, beef, bouilli, cabbage, capers, consommé, Louis Sébastien Mercier, marrow, mustard, Paris markets, Paris restaurants, pot-au-feu, salt, sausages, steak
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