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2017-04-09
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Lunch at Petrus three days ago made me realize how much I miss French fine-dining. Since I knew I would be in Central this week, I thought I should go and check out Caprice's spring menu before my busy schedule sets to kick off at the beginning of April.I was pleasantly surprised to get a table despite not having secured one until late last night.We were offered a small nibble of sweet corn custard to start the meal. This was complemented nicely with two tiny slices of pickled duck breast and so
I thought the chicken and duck foie gras pâté en croute was pretty tasty. A bit of chicken consommé jelly helped to tie everything together nicely and the pickled vegetables on the side did well to offset the richness of the foie gras.
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