But no goose, at least not on this plate. This was our Christmas lunch, served up by Chef Bernard. Or at least it was for the duck fans. I got a lovely scallops plate (not pictured) in a heavy cream sauce. Ooh la la!
You're looking at magret de canard (duck) in a fois gras sauce, haricots verts (green beans), pomme dauphine (the closest French equivalent of tater tots) and marrons (cooked chestnuts).
PS... This was one of the kids' plates, and the potatoes were badly placed. The chef was not happy to see this imperfect presentation!