Le Jules Verne

Friday, February 12, 2010 - My wild duck looks dark outside but quite red-blooded within. The fresh, light cabbage is a fine foil for the rich duck, with the fruity cherry cutting the slight fattiness. Diana's generous helping of moist, buttery pan-sauteed monkfish on the bone with potatoes and saffron, supported by juicy mussels in slurpable shellfish sauce is delicious, manly fayre. And to think I'd anticipated a pompous restaurant, full of fussy foams that are all froth and no frolic.