Steve Jenkins, Maitre Frommager from Society Guilde Du St. Ugozon


"Something rare, expensive and luscious that goes straight to your blood...
a thick slice of foie gras which has been sauteed in butter for 2 minutes
on each side...then remove and deglaze the pan with raspberry vinegar...
pour on top of the foie gras and serve with a glass of Sauternes."