The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bűche de Noël, as well as traditional French shortbread cookies.
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