We then moved onto our mains. For this, we chose the 𝐋𝐞 𝐂𝐚𝐧𝐚𝐫𝐝 𝐃𝐞 𝐂𝐡𝐚𝐥𝐥𝐚𝐧𝐬, 𝐏𝐨𝐢𝐫𝐞 𝐁𝐞𝐮𝐫𝐫𝐞 𝐇𝐚𝐫𝐝𝐲, roasted challans duck breast from vendee with ginger-caramel pear.
