Served at
Portetta HotelRestaurant associated with chef Angela Hartnett
A rich, fatty liver of a duck or goose, often served as a pâté or terrine, a classic French delicacy.
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Restaurant associated with chef Angela Hartnett
A celebrated Michelin-starred British chef, known for her Italian-influenced cooking, and wife of Neil Borthwick.
Similar dishes to "Foie Gras"
