Le Cassoulet

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A Rather Unusual Chinaman

A Rather Unusual Chinaman

Friday, January 22, 2010 - I remember my extremely decadent main of rabbit pie fondly, with an even more luxurious mash accompanying it. I swear it was 50% potato and the rest was made up of cream and butter. However, the highlight had to be the Chateaubriand. Shared between two with a 6 quid per head supplement, my dining companions were presented with a platter of tender pink meat, bone marrow and Bearnaise. Offered a taste, I couldn't resist and the moment I started chewing on that perfectly prepared meat, I knew I would be enduring food envy throughout the rest of my meal.

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