The Bloody, Delicious Reality of French Fine Dining In the rarefied world of haute cuisine, few dishes are as infamous for their brutality as Canard à la presse.
This 19th century French culinary ritual involves crushing a duck's carcass with a massive brass screw to extract its essence. The gruesome yet glamorous process has become a hallmark of French fine dining.
Philippe, a Melbourne restaurant celebrating a decade of exemplary French cooking, is about to welcome its latest member into this exclusive club.