Created byCo-founder of Le Gavroche in 1967, a pivotal figure in introducing French haute cuisine to London.
A rich, fatty liver of a duck or goose, often pan-seared or prepared as a terrine. Mentioned as a standout dish by some, though others found its preparation uninspired.
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A 3 Michelin-starred French restaurant with rooms, located on the banks of the River Thames in Bray, Berkshire, known for its elegant dining and culinary heritage.
Created byCo-founder of Le Gavroche in 1967, a pivotal figure in introducing French haute cuisine to London.
Similar dishes to Foie Gras