Jan and John Maggs Antiques Newsletter

The Back Page

October 2013


During our recent visit to Bruges, game was in season; restaurant menus were rich in pheasant, venison, rabbit, and duck. In a small bistro named “Kok au Vin”, one of the finest restaurants in this Mecca of fine eateries, we both ordered duck – or ‘canard’. Besides its fantastic flavors, my duck yielded these three surprises, each in a different mouthful. Had there been any doubt as to how my entree got from field to table, this tiny threesome would have settled any discussion.

PS. The meal was delicious, and no emergency dentistry was required.

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