animelle – pan fried sweet breads with plums and cured foie gras; the sweetbreads aren’t too chewy or crumbly – a well cooked consistency that shared the plate with bits of foie gras, a delightful cream sauce, balanced by tart and sweet roasted plums; I liked this dish for the balance of flavors, the slightly less common meats, and foie gras of course though the flavor was focused on the sweet breads – as it should be.