Served at
Le BernardinA renowned three-Michelin-starred seafood restaurant in New York City, celebrated for its exquisite French-inspired cuisine and exceptional wine program. Sarah Thomas served as a longtime...
An incredible pâté en croûte, described as a spectacle starter by Chef Angie Mar.
Charcuterie is a French culinary tradition focused on the preparation of meat products. This category includes items like bacon, ham, sausage, terrines, pâtés, and confit. Pork is the primary meat used in these preparations.
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A renowned three-Michelin-starred seafood restaurant in New York City, celebrated for its exquisite French-inspired cuisine and exceptional wine program. Sarah Thomas served as a longtime...
running chef of Le Bernardin
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