When I was planning my first trip to Hong Kong, about 20 years ago, the head chef of a very elegant and famous Cantonese restaurant in that great eating city wrote to me, telling me how proud he was of his “stork.” He mentioned the “stork” several times in his letter, and I was tingling with the anticipation of tasting something completely new.
I am seriously in love with one of the few remaining Burgundy specialties that you can easily find on Burgundy menus today: ham in parslied aspic. As you may be aware, last spring I spent a glorious week in Burgundy, tasting a crillion wines, and…just as important…looking for evidence in Burgundy’s restaurants and charcuteries/epiceries that traditional Burgundy food still exists.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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