This page has got to be a must for all foodies! But fungiphiles everywhere will be salivating at the dishes described...
"Warm, flavorful and soothing. These are just some of the descriptions of the frothy soup, this mushroom cappuccino that came next. Even if it was served in a demitasse, we were still able to savor the inherent earthiness of the mushrooms as well as the richness of the goose liver that came in pea-sized chunks.
Major texture came into play with the chefs' 3rd appetizer, gratinated chanterelles with seared foie gras. The firm mushrooms, imported from Austria and France, held their own against the satiny foie gras that came with a crisp, thin crust."
