Spaghetti Bolognese à la Normandie
The best pasta you’ll get this side of Paris
Four years ago, I worked as a chef on a retreat in an old château near Cahors in South-West France. I cooked mostly duck, duck sausage, duck stew, duck casserole, and to finish off, duck pate. The owner insisting that we treat the guests to the local produce, which was mostly duck.