Confit of Turnips with Foie Gras and Port Wine

Confit de Navets au Foie Gras et au Porto

Preparation info
  • Makes

    6

    First-Course Servings
    • Difficulty

      Easy

Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

I first tasted this dish at Alain Chapel’s three-star restaurant in Mionnay, a small town outside Lyon. Mionnay is somewhat confusing to find, so instead of hitchhiking, my friend and I decided to take a country bus that stopped at every village along the way. When we got to the ticket window and asked for the tickets, the eyes of the grumpy woman behind the counter grew wide with excitement: “Vous sauez il y a un très grand restaurant l  bas!” (You know, there’s a great restaurant there.)