"First find yourself dazzled by the chic and very pink decor, and then prepare to be amazed by the dishes. Crafted by veteran chefs Lionel Debon and David Denis, who incorporate French cooking techniques, showstopping dishes include the pan-seared Hudson Valley foie gras, concocted with a gingerbread base and finished with poached pear and black currant sauce, and the succulent roasted moulard duck breast, served with celery root puree and a drizzle of foie gras sauce." - Brittany Britto Garley, Sean Hekmat
