This was a five course dinner starting with a simple green salad and raspberry vinaigrette, the second course was simply sautéed foie gras with a shallot steeped in red wine. The second course (no photo) was a puff pastry stuffed with shredded braised oxtail and reduction, topped with a roasted white pearl onion. The main course was green pepper corn filet mignon and sauce, the starch on the plate is Potatoes a la Boulangere and the veg is sautéed asparagus. This is the first time I've worked with foie gras and the results were perfect in my books. I got a little carried away and started eating my meal before I took a picture, it was really that good.
