What will the Michelin-level chef make with a grocery bag of oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu?

One of the most common ways to serve it is as pâté de foie gras, a puree with a minimum of 80 percent goose liver. But pâté can be made from many things (the word comes from the French for "pie").

delmonico1 grand charcuterue bd.jpgMarcelle Bienvenu, NOLA.com | The Times-Picayune Jan 13, 2014 Jan 13, 2014 1 min to read delmonico1 grand charcuterue bd.jpg ...

Foie is the only member of the trinity that made it onto the menu at Bunny, as the dish is a representation of both its fine dining roots and both spaces’ commitments to scratch ingredients. As ...

The velvety foie gras terrine, seasoned with Port and Armagnac, is served with toast and a warm apple compote; the chunky liver pa^te, made with chicken, duck liver, pork, hazelnuts and mushrooms ...