ALL the world has heard of Benedict Vaillant; all the world, that is, for whom Canard à la Presse is not the same as “stewed duck.” He is one of the culinary glories of France. No one has ever made ragouts such as he makes, and when the ambassador of a certain European Power asked him how he had the courage to decline a Royal offer of employment, he replied in words which are now celebrated the world over:By MARK CHANNING14 min
The story you want is part of the Maclean’s Archives. To access it, log in here or sign up for your free 30-day trial.
Experience anything and everything Maclean's has ever published — over 3,500 issues and 150,000 articles, images and advertisements — since 1905. Browse on your own, or explore our curated collections and timely recommendations.WATCH THIS VIDEO for highlights of everything the Maclean's Archives has to offer.