"My mother brought me to L'Express for the first time when I was 16. A friend of hers from Boston had read about it in The New York Times and asked my mother to try it out. Well, I had a dish that day that I have ordered almost every time I've returned since: the ravioli. It is a very simple, French-style pasta stuffed with ground veal and calf's brains with a sauce of veal jus reduction and thinly sliced button mushrooms. It is delicate and the portion size is perfect!"
dish
