Medium 7660
Pintade de Monsieur Besnier


"The menu at Chez Victoire changes every time I visit, but the last time I was there, I had a delicious guineafowl with garlic, tarragon, celeriac, Romanesco sauce, and chanterelle mushrooms. It was really juicy with a nice crust on the outside. Chef Alexandre Gosselin is just amazing."

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