Autumn at Salon Ferdinand
Game, ceps and the return of the pressed duck.
Words by Hélène Marchetti, Executive Chef
The first ceps arrive from the Landes in late September, and with them the autumn menu. Hare à la royale returns on the first weekend of October; the pressed duck for two is carved at the table every evening.
Autumn is when the dining room makes the most sense. Everyone wants to stay a little longer.
Hélène Marchetti, Executive Chef
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