Tacu Tacu

Tacu Tacu is more than a clever way to reuse rice and beans — it’s a flavorful reflection of Afro-Peruvian culinary creativity. This post explores its layered history, the debate around its name, and how one humble dish continues to carry meaning on Peruvian tables today.

Crispy Skin Duck Breast With Stewed Cherries

This elegant yet approachable recipe is one of Chef Eric Fraudeau’s favorites from our Let’s Eat Uzès tour. Juicy duck breast is seared until crisp and paired with a quick cherry stew infused with balsamic, honey, and herbs. A perfect taste of spring and summer in Southern France—and just one example of what you’ll cook with us in Uzès.

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