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Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.
To prepare a confit, the meat is rubbed with salt, garlic, ...
Opened May 2015- Tasting room open Wednesday through Sunday
Sample Tap List:
California BlondeRed AleHefeweizenBelgian WitBelgian TripelChocolate Hazelnut Porter West Coast IPAWhite Double IPANitro offerings:Dry StoutChocolate Hazelnut Porter
Duck & Waffle is a nice restaurant with amazing views as it is located on the 40th floor of Heron Tower in the City of London.
Named after their signature dish, duck & waffle (crispy leg confit, fried duck egg, mustard maple syrup) The garlic bread is a must try. Make a reservation - ask for a table with a view, use the lift and come early and have a drink in ...
Dukes Hotel's Gin and Tonic Afternoon Tea treat guests with a choice of either Black Vanilla or Earl Grey gin-infused tea to sip from their vintage china teacup, served over rattling ice cubes in the warmer months, or toasty hot come winter. The food includes the most perfectly symmetrical finger sandwiches filled with a satisfying array of fillings, spanning Scottish...
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Literally translated, it means "Jam [made] of milk" or "sweet [made] of milk." Its origin is a highly debated topic and it's popular in most of Latin American countries, Argentina, Brazil, Bolivi...