Originally Posted by
Yahillwe
When a French Michelin chef whips up a quick lunch.
Pintade (guineafowl) with bergamot lemons, and onions.
Endive with anchovy.
And of course cheese platter.
As delicious as that meal sounds, a little nitpick-- it's bergamot or bergamot orange, not bergamot lemon.
Did you get to try a raw one? I had one at a Dean & Deluca years ago, and have craved it ever since. Steep some Earl Grey for inspiration.