In summer the doors of this gleaming shop are thrown open to the street and friends gather for a glass of wine and a platter of oysters from the raw bar. Others gaze, wide-eyed, at the assortment of charcuterie, daily sandwich and salad specials and eye-popping pastries, trying to decide on what to get for a quick dinner or a picnic at Lincoln Center. One of the most outrageously delicious and beautiful representations of the talents of charcutier Gilles Verot and his protégé, Bar Boulud chef charcutier Aurelien Dufour, is their seasonally rotating multi-layered terrine. This pictured version featured stacked bands of sweetened figs, foie gras, and pâté studded with chunks of duck and pork; their latest model boasts a pâté of veal, guinea hen and pork layered with foie gras. The ingredients are placed in a terrine mold then wrapped in pastry dough and baked until the crust turns golden brown. Don’t make the rookie mistake we did, of cutting horizontal servings: vertical portions will give you a taste of every layer.