Foie Gras Gumbo @ Chateau Du Lac
The idea strikes one as insane. But give it a moment's thought, and note that foie gras is duck meat, and it becomes intriguing--if, still, as a novelty. But eat it, and your eyes widen. This is wonderful. I'm not sure it's an especially good use of the expensive fat duck liver, but there's no way you can say this isn't as good as it is unique. Bravo, Chef Jacques!
