Tersiguel's puts twist on French classics
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#1 Feb 26, 2008
I recently went to Tersiguels for the first time. We started off with Escargots in a buttery cream sauce and the clams special. I thought both were a bit bland and were in desperate need of a little salt. The Pate de campagne was quite tasty. For my entree I had the duck two ways. I thought that was incredible. Perfectly seasoned, and very tender. It was served with an excellent spaetzle and a sweet red cabbage. My boyfriend had the sweetbreads, which were also amazing. They were prepared differently from other sweetbread dishes I have had before. They were sliced about 1/4"- 1/2"and then pan sauteed.
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