Foie Gras Makes the Dessert Course

We usually like to see some amount of moderation on a menu. But when you're cooking for a dinner celebrating the 30th anniversary of D'artagnan and including its founder, Ariane Daguin, there's no reason to hold back. Following four courses of heritage chicken, porcelet, duck and venison prepared by the likes of Aaron Martinez (Intro), David Posey, Mike Sheerin (Embeya)...