1st: Warm, freshly made goose liver (not the terrine de foie gras: the actual liver). 2nd Confit of duck, as per Bill above (so much the better if Mr Cagna cooks it!).
3rd Aged roquefort, probably Papillon (difficult to find artisanal stuff these days).
As an alternative to Detlof's steak (that would last me a week) I'd also accept leg of lamb -- rose. Cheers!
3rd Aged roquefort, probably Papillon (difficult to find artisanal stuff these days).
As an alternative to Detlof's steak (that would last me a week) I'd also accept leg of lamb -- rose. Cheers!