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  • This incredible establishment lives up to its name. The menu is oriented around your favorite migratory water fowl. The confit de canard is just as good as you will encounter in France. The skin is fairly crisp, the meat is rich and moist, and most of the fat has melted. However if you are visiting from the states, have the magret du canard. It is the best example of the dish I have ever experienced: rich, meaty and quite medium-rare. The duck dishes are served with a generous portion of frites. A goblet of Grimbergen Double-Ambree goes very well with duck. It is strong and malty, more than a match for the noble canard.
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