Served at
Le B NYCA Michelin-starred restaurant in New York City's historic Greenwich Village, described as a 'New York Icon, Reborn', known for its refined dining experience and an exclusive acclaimed burger.
A rich and delicate terrine made from the liver of a duck or goose, a classic French appetizer.
A terrine is a French forcemeat loaf, similar to a pâté, characterized by its coarsely chopped ingredients. Traditionally cooked in a covered pottery mold within a bain-marie, modern versions can also be made without meat or animal fat, incorporating ingredients like mushrooms or pureed fruits and vegetables for texture. Terrines are now prepared in a variety of ovenproof molds beyond pottery.
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A Michelin-starred restaurant in New York City's historic Greenwich Village, described as a 'New York Icon, Reborn', known for its refined dining experience and an exclusive acclaimed burger.
Chef and restaurateur, known for her bold approach to cooking and storytelling through food, and the source of this event announcement.
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