Others include steak tartare, fried cornichons, escargot, French onion fondue, and bread and butter. The soup and salad section features chilled white asparagus soup, mixed greens, strawberry and ...

A rosy slab of chicken liver pâté, shot through with nubbins of cured pork, coarse enough to make cornichons blush. Wobbly tête de veau, cheek by jowl by tongue, served with an equally wobbly ...

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Tired of Easter looking like a sad, beige buffet of store-bought ham and candy? This year, ditch the fluted paper plates and cloying Cadbury Eggs in favor ceramic dishes and expertly made fare.