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Bouchon RacineA French bistro located upstairs from the historic 'Three Compasses' pub in London, known for its classic, old-school French cooking and intimate atmosphere.
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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A French bistro located upstairs from the historic 'Three Compasses' pub in London, known for its classic, old-school French cooking and intimate atmosphere.
A chef mentioned as participating in 'Sugrue Sundays' events.
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