A properly executed whole roast chicken is said to be the test of any chef, professional or home cook. By that standard, Yves Vincent succeeds brilliantly. His whole roast chicken a la Italienne was one of the best I have ever enjoyed: moist breast, fully cooked through thighs, and a delicious stuffing of caramelized onions and rich Italian sausage. Best of all, it came to our door, hot from the oven, nestled in a bed of roasted potatoes (making Ben very happy) , and garnished with a rosemary spring or 2. Only 250 pesos delivery included! We made 3 meals out of the bird and potatoes, as well as a rich savoury stock from the carcass. A wonderful warm meal for a blustery November evening.
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