We were one of the two tables in the gigantic and historical ballroom of the Michelin one macaroon restaurant. The setting is grandiose and the service was very good. The meal started well but our hopes to enjoy the expensive bottle of Leroy Savigny Les Beaune 1er cru "Guette" were dashed when the duck for 2 arrived at the table. Traveling with Air France I have seen a culinary program where the chef of this restaurant brags about the quality of the duck. This may be true and in this case I will say that the chef has committed a culinary misdemeanor. The duck is advertised to be spit roasted, a la broche. This is also misleading. It is cooked "sous vide" which is like the worst confit one can imagine. It is finished spit roasted. It looked gorgeous but one you cut a slice you see that it is an ugly brown color. The taste is worse. It is overcooked mush, tasting like wet towel. Too bad that the chef opted for an easy form of cooking which ruins most of today's Macarooned restaurants instead of properly roasting the duck whole, as it was used to be the case in France.
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