‘Bloody. Delicious.’: This restaurant’s extra-special sauce is rarely served outside France
Chef Philippe Mouchel's Melbourne restaurant serves canard a la presse, a rare 19th-century French dish where a 13-kilogram brass press crushes duck carcass tableside to create blood sauce. The theatrical dish, priced at $210, is rarely found outside France. Mouchel has operated the restaurant since 1991, preserving traditional Norman cuisine through inventive preparations like truffle-stuffed chicken breast.
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Published 31 Jul 2026, 01:00 UTC · Updated 31 Jul 2026, 01:11 UTC
Summary by OZbrief Editorial. Original report: SMH. Editorial policy · Corrections