Another French Holiday classic
In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and […]
Another French Holiday classic Read More »
In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and