Jenny Stampa

"This is what comes next: a duck confit soft as a quilt (like a duvet, it goes without saying). Canard & Champagne, it's chic and nice, good and not too expensive. In short, go ahead."

Patrick Faus

"The duck confit is a beautiful piece, perfectly cooked, seared, the crispy skin and, thanks to a sauce (secret!)."

Julie Zwingelstein

"On the menu: foie gras with insane Sichuan pepper, followed by orgasmic Rouge Label duck breast (or duck confit) with spectacular fries or soothing mashed pumpikn puree... at discretion."