'Tis the season -- has anyone seen Daube de Boeuf or Daube de Veau (Braised Beef or Veal cheeks) on any menus lately?
I'm specifically interested in anywhere fairly handy to Studio City/Laurel Canyon. Prepared to go over to West H'wood, Bev Hills for this sensational dish.
Perroche used to do it brilliantly.
*sigh* I miss Perroche...
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