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It’s not every night that one can have a taste of seared foie gras and truffle parmantier sorted together with dried cranberries to complement an excellent duck confit.
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Fil-Am wines and French fine dining

By Alfred A. Yuson | June 24, 2010 - 12:00am

It’s not every night that one can have a taste of seared foie gras and truffle parmantier sorted together with dried cranberries to complement an excellent duck confit.

Food and Leisure