Take a nice slice of fresh baked brown bread, slather it was creamy foie gras and duck liver (and throw in some cute little pickles) and what do you have? Heaven.

and if it needs some more proof that the chef and his team are on top of their Sch**sse, the Carastians present another dish of the Starter buffet: Silky, smooth foie Gras mousse, topped with some banana jelly (Sounds crazy but worked so well). ahh... gluttony...

Mrs. C can't spot a foie gras sampler on a menu and NOT order it. ;*) On this scrumptious plate was foie gras ice cream, followed by a quince compote and foie gras terrine, then in the back was a port wine apple sautéed foie gras. The forks were furiously flying as each delicate bite went down a total treat. An orange brioche toast point was on hand for soaking up any melted ice cream bits.

Foie gras lovers - meet your dream date. A whole new level to the relationship between Mrs. C and her beloved goose liver. From back to front, a port wine gelee tower with a sliver of black nut, that went perfectly with the pea, celery and purslane puree dollop. Then comes the caramelized chunk of foie gras, trying to steal the show but unable to upstage that foie gras cocoa praline ball. Seriously... you have not been to heaven until you taste chocolate and foie gras together. Mrs C's eyes have been opened. Revelation time! Can I get an AMEN! ;*)

You CANNOT go to this region without getting your hands on some good Foie Gras... and man oh man is this some good Foie Gras. Perfectly braised, creamy texture and light sear - complimented by grilled fruits! Mrs. C was very happy with the combination of tastes - especially the grilled kiwi and melon. Intriguing little dish!