tag:blogger.com,1999:blog-4945445785350059474.post8983249578279969196..comments2023-05-31T11:34:05.825-04:00Comments on A Small Food Revolution: A Kitchen Trip to ParisAmandahttp://www.blogger.com/profile/03912847131565403451noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4945445785350059474.post-8391706857484047982010-03-30T06:31:25.246-04:002010-03-30T06:31:25.246-04:00Sistabella that sounds amazing! I Have had duck be...Sistabella that sounds amazing! I Have had duck before but never smoked. I bet that tasted amazing! Thank you for sharing.Amandahttps://www.blogger.com/profile/03912847131565403451noreply@blogger.comtag:blogger.com,1999:blog-4945445785350059474.post-60095687561347839912010-03-29T19:24:27.865-04:002010-03-29T19:24:27.865-04:00I have never seen any Italian sausage in France, s...I have never seen any Italian sausage in France, so I make my own.<br /><br />One of the best crepes I ever tasted was in Bretagne, the homeland of crepes. The crepe itself was the traditional sarrasin type used for savory crepes, and the filling was thin slices of smoked duck {but I have since used jambon fume, and bacon successfully}, slices of chevre, and just a light drizzle of honey.<br /><br />Ohymgodgood!sistabellanoreply@blogger.com