Foie Gras Terrine

A rich and delicate terrine made from the liver of a duck or goose, a classic French appetizer.

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Served at

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.

Created by

Angie Mar

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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