"At least every other word on the à la carte menu at Otto’s is one of the keystones of la grande bouffe philosophy: truffles and mushrooms, veal and poulet de Bresse. But true sybarites know to seek out the famed Canard à la Presse. “One Duck, Two Guests, Three Courses” reads the website with admirable if somewhat misleading economy: this is a grand tour of old haute cuisine’s greatest hits, featuring morels, brioche, pommes soufflés, foie gras and black truffle in addition to the main event itself, a whole Challans duck. It costs £180: small beer for such transportive whisking back to a time when Escoffier was still in his pomp." - George Reynolds
