Plated delivers the origin story of a dish as told by a restaurant’s chefs and/or owners. Today’s plate is a decidedly non-vegetarian Rabbit, Foie Gras, and Bacon Terrine off the Chef’s Tasting Menu at Le Cirque. The menu honors the famed restaurant’s 1974 grand opening (perhaps you’ve seen the recent documentary); Craig Hopson joined Le Cirque as executive chef last November. This dish is one of six that Hopson cooked for the Maccioni family, and one that ultimately got him the job. more ›