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.
Still hungry?
Swipe signature plates — save what you'd actually order tonight.
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.
Co-founder of Le Gavroche in 1967, a pivotal figure in introducing French haute cuisine to London.
Similar dishes to "Foie Gras"
