A delicacy made from the liver of a duck or goose that has been specially fattened, offered as an extra accompaniment to the tasting menu.
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A Michelin-starred restaurant in Washington D.C. whose dessert program is overseen by Hive Hospitality's Executive Pastry Chef, Yoonjung Oh.
A Michelin-Star chef associated with Hive Hospitality.
Similar dishes to "Foie Gras"
