With the introduction of the new menu, le patron has bought new plates, following my begging. To convince him I had shown him an article in Le Figaroscope, with photos from trendy restaurants that use black ardoise ("chalkboard ?") as plate. He asked, for what and how I would want to use them I replied that I see simply an "opportunity for evolution" with regards to his white plain square plates that he is using since 5 years. A couple of days later I got them. Here the two pictures of our new starter "trilogie de foie gras" (chef's idea and creation), three types of foie gras : terrine, pan-roasted and as creme brulée, combined with an apple-mandarine chutney. Which one looks nicer ?