Foie gras des landes. It's subtle and well made, but it's a traditional foie gras, made for eating on bread. This “portion” could easily serve three or four.
L'Ami Louis Those who complain about the prices here are idiots. You get what everybody says: lots of extraordinary ingredients prepared as should be. When you factor that in, the brut profit marging is, I'm sure, under 3. Now whether you want a whole chicken is everyone's choice, but paying 78eur in a restaurant for a whole Coucou de Rennes is not excessive.
