Generally off the menu but still to be found at many bistros around the capital. A vintage rustic dish from the mid 1800s, takes a little patience but is generally simple to prepare if you can source the fresh ingredients, especially locally.
However, when you get a chance to visit Paris and one of its many eateries find a waiter (a Garçon) and whisper “forêt de poulet avec pommes de terre et poivre” into his ear. You will be greeted with a warm smile and a majestic meal you’ll never forget.
