This perfectly cooked medium rare steak came with a three-quarter inch thick slice of sizzling fois gras on top.
It’s one of those foods that just melts in your mouth, and to have this copious slice on top of a grilled steak was a meat-lover’s heaven.
We helped cook our dinner with a chef named Stephane Bernard, who’s worked at Michelin starred restaurants in Paris. His meal of stuffed chicken, fresh asparagus and a chocolate tart was even better since we watched him cook it for us at Le Panier Se Cree cooking school in Orleans.
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