Chez Napoleon
365 W. 50th St., New York, NY 10019
(212) 265-6980
French immigrant Marguerite Bruno, 86, has been in the kitchen at Chez Napoléon for 25 years. To the strains of "La Marseillaise," go for the civet de sanglier. The braised boar is enveloped in a velvety red-wine butter sauce scented with juniper.
Source:
The Village Voice
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