Served at
Jean-GeorgesThe flagship restaurant of Chef Jean-Georges Vongerichten, offering a sophisticated French-Asian fusion tasting menu experience in New York City.
Foie gras is a French culinary specialty made from the liver of a duck or goose. French law defines it as the liver of a duck or goose that has been fattened through gavage.
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The flagship restaurant of Chef Jean-Georges Vongerichten, offering a sophisticated French-Asian fusion tasting menu experience in New York City.
A renowned chef who hosted an intimate evening during the South Beach Wine and Food Festival, where Gigi Rigolatto's U.S. debut was previewed.
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