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By Anthony Blake and Quentin Crewe
Published 1978
Jacques Pic’s menu is a rich one, and stands apart from the others in its complete lack of self-consciousness. There is a measure of homage to his father: the boudin de brochet aux écrevisses is basically one of André Pic’s recipes, as are the poularde de Bresse en vessie and the truffe de grignan en chausson.