The article is unfortunately for subscriber only. It is worth the trip to find a print copy and read this article word for delicious word. Here is the link:
The story came about when Bill Buford was asked to work with Daniel Boulud to recreate some classic French dishes and then write about it. The dishes are: chartreuse, Coubiliac, and duck a la presse. Buford's way with words came in handy and conveyed the experience nicely. there are some excellent historical perspective and the dishes sounded stupendous.
It is the July 29th 2013 issue.
Updated 12 months ago | 3
Updated 1 year ago | 5
Updated 1 year ago | 0
Updated 4 days ago | 81
Updated 1 year ago | 6