So, I opted for the fois gras de cunnard with vegetables and a glass of Jurancon Premieres Neiges 2005, which is a sweet wine from the Pyrenees.

The fois gras arrived as two pie-like slices of a terrene.  The first layer featured carrots, peas and radishes suspended in aspic; the fois gras sat in the middle and the top layer included snow peas in aspic (photos to follow later).  In between the two wedges of terrene, the chef placed a musculn salad dressed in a balsamic vinaigrette. 

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For dessert, I enjoyed the lightest chocolate macaroon cookie I've ever eaten.  Prepared like a sandwich, they filled the center with a moist, delicious passionfruit/lemon curd. 

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A truly delicious lunch!