Served at
Bouchon RacineA highly acclaimed London restaurant co-owned and helmed by Chef Henry Harris, known for its modern and classic French bistro cuisine.
A side dish or accompaniment featuring spinach served with foie gras, highlighted as an absolute must-try.
Foie gras is a French culinary dish. It is a specialty food product made from the liver of a duck or goose. According to French law, this dish specifically uses the liver of a duck or goose that has been fattened by gavage.
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A highly acclaimed London restaurant co-owned and helmed by Chef Henry Harris, known for its modern and classic French bistro cuisine.
A chef mentioned as participating in 'Sugrue Sundays' events.
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