Chef Ariel Manuel’s bistro is one of the best

  Many readers have asked me to revive Au Bon Vivant, our French restaurant in the ’60s and ’70s. The thought has crossed my mind. I do have all the recipes but with today’s food trends, not all the recipes will work as they did in those decades.   One of our popular dishes was a Canard a l’orange. Delicious. But by today’s standards, the duck would be considered overcooked.   I can think of a few dishes that would […]

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