SouffléBalthazar London·Keith McNallyLondonA classic French dessert, noted as quite good by customers.|
₪31Seared Foie GrasMayfair Supper ClubSeared foie gras dish at The Mayfair Supper Club, noted as being overly...|
Warm Goose LiverFleur de Sel·Nikola LesarA rich and decadent dish featuring pan-seared or prepared goose liver, often...|
Half LobsterBalthazar London·Keith McNallyLondonA perfectly cooked half lobster, noted for its delicious taste.|
Crème BrûléeBalthazar London·Keith McNallyLondonA traditional French custard dessert, which some customers found disappointing.|
Steak FritesBalthazar London·Keith McNallyLondonGood quality beef steak served with fries, cooked to perfection.|
Coconut Fish with PrawnsTierra Restaurante - ChapineroBogotáA main course featuring fish and prawns in a coconut-based sauce, served...|
CassouletL’escargot·Jeff GalvinLondonA hearty, comforting French stew made with duck confit, sausage, and white...|
Tournedos RossiniL’escargot·Jeff GalvinLondonA classic French dish featuring a beef fillet topped with foie gras and...|
Foie gras with jellyL’escargot·Jeff GalvinLondonPan-seared or terrine of duck or goose liver, often paired with a sweet...|
Foie GrasBresca·Ryan RatinoWashington D.C.A delicacy made from the liver of a duck or goose that has been specially...|
Monkfish LiverNishi-Azabu Sushi Shin·Tomoyuki YoshinagaMinato CityMonkfish liver, often referred to as "Ankimo" in Japanese cuisine, is a...|
Dover soleL’escargot·Jeff GalvinLondonA delicate and clean fish, often pan-fried with a buttery fragrance.|
SteakL’escargot·Jeff GalvinLondonA cut of beef, often served with a rich buttery sauce, cooked to preference.|
FilletThe Guinea GrillLondonA cut of beef fillet, part of the restaurant's specialty in meat dishes.|
Confit PotatoesThe Guinea GrillLondonA side dish of potatoes prepared using the confit method, praised for being...|
Mushroom FeuilletéL’escargot·Jeff GalvinLondonA pastry dish filled with mushrooms, often served as an appetizer.|
Duck ConfitL’escargot·Jeff GalvinLondonTender duck leg preserved and cooked in its own fat, resulting in crispy...|
CaviarL’escargot·Jeff GalvinLondonA delicate and fresh treat of fish roe, often served as an appetizer.|
Chocolate SouffléL’escargot·Jeff GalvinLondonA light and airy baked chocolate dessert, known for its delicate texture and...|
OxtailsBusy Bee Cafe·Tracy GatesAtlantaA highly popular and 'crazy good' dish at Busy Bee Cafe, known for its rich...|
