There are several classics in the never-ending struggle between sweet and savory and one of the most well known entries is that of fruit and foie gras. This dish is by no means ambitious nor adventurous but it certainly represents the genre well. Chefs are sometimes overeager with regards to searing liver. However, Lumiere did it properly, not turning the outside into a crunchy shell, rather each bite has a nice density gradient. The berries are the piccolo solo in Shostakovich's no. 6, small in stature, but ironically leading the rest of the orchestra. The fruit is able to tame and shape the sometimes uncooperative depth and overwhelming flavor that is characteristic of a great foie gras. This author would be remiss if no credit was given to the sweet-corn bisque amuse-bouch, which ultimately laid the groundwork for this excellent starter.