Last week on thursday I attended a blogger event at Le Zai organized by the lovely Elodie Schmitt who works for the Zheng restaurants (Le Zai & Ginko Sushi) in Strassen. It was a good distraction from last week which was chaotic and stressful because of personal issues. I had the chance to meet blogger colleagues I knew virtually but not in real life and I mus say that they were easy going, terre à terre, not like some other bloggers I know.

I’m hungry while writing this post and thinking of how tasty the whole dishes were that we tried. I wish I could beam myself in the restaurant right now! The owner of the restaurant was kind and super generous, I got to taste following dishes:

• as amuse-bouche – fried sushi
• as starter – a selection of sushi
• as main course – the famous Duck of Zheng
• after the main course – they plucked every remaining piece of meat of the duck and magically prepared two new dishes. Five spices duck and soy bean sprouts duck
• as dessert – ginger ice cream and a coco mochi, but I forgot its name

I don’t have to tell you that I was more than satiated after all this food. And I was very disappointed not of their food, au contraire, I was disappointed because I will never again eat a regular Peking duck. Le Zai makes the best one, everything is house made, the sauce, the pancake and of course the duck.

And this is how they prepare the duck:

It all begins with the primordial phase of the Duck drying. Suspended in a cell at temperatures in between 5 ° and 8 ° and dried for 8 hours, the Duck moisture must be reduced to the maximum. This step helps creating a crispy skin to make it delicious.