Join Ariane Daguin & Chef Wylie Dufresne at wd-50 in NYC for a foie gras lesson. Ariane demonstrates the simplicity of making a classic foie gras terrine, and shares tips that will give you the confidence to try it at home.
Chef Wylie dazzles with his signature, complex preparation of a foie gras torchon that is cured for weeks before it highlights a bowl of his Pho Gras. This clever take on the Vietnamese soup pho is not for the home cook, but it is beautiful to watch the master at work. And it will inspire you to make reservations at wd-50 just to try it.