Whilst nothing astounded, Lerouy's execution was excellent and culminated in the main course of the 𝟯 𝗰𝗼𝘂𝗿𝘀𝗲 𝗹𝘂𝗻𝗰𝗵 ($46++) — a 𝗱𝘂𝗰𝗸 𝗶𝗻 𝗯𝗹𝗮𝗰𝗸 𝗰𝗵𝗲𝗿𝗿𝘆 𝗹𝗶𝗾𝘂𝗲𝗿𝗶𝗰𝗲 sauce served with dollops of french lentil paste.
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The markedly succulent fowl was tender and rounded off by a gentle fattiness. Elegant whispers of gameyness underscored rich flavours, further enhanced through a marriage to a deeply flavoured sauce. Following closely, a kiss of lentil earthiness attenuated the heavier ensemble — a deft finishing touch.