The Montréal association of food journalists held a Souper aux abats last Monday and I was the guest of honour. This is the best way to attend a dinner as you get credit for the food, but it's the chef who does all the work, a big thank you to Patrick. The menu was loosely based on recipes in my book Odd Bits
after a discussion with Chef Patrick Plouffe of Chez Bouffe, Gildas Meneu, Mario Hinse from L'Epicerie. The matching wines were chosen by Guénaël Revel, don't ask, all I remember is a zinfandel that I liked because I usually don't.
