GRANDPA HENRI’S BAKED PORK TERRINE

WITH DUCK LIVER (PÂTÉ EN CROÛTE)

His elegant plating and his grandfather’s Parisian influence are evident throughout the menu. “It’s hearty, generous and rustic,” he says, and just looking at the substantial portion of Grandpa Henri’s pate en croute et foie gras that’s served up, a wonderful cold appetizer sadly lost on many French menus, one cannot fail to understand exactly what he means.