Foie Gras

Tonight we are changing the foie gras. Because yesterday I recieved some really awesome peaches and couldnt help to wonder why we dont have more fruits on our menu. Last night i kept thinking about this (actually this is what i fell asleep thinking about) and today we will try it. Some peaches with be made into a gelle with a spicy red pepper infused. With the gelle will be diced peaches, pickled red onion(cold pickle with cinammon and corriander) ancho chili, greens and a brulee'd peach. The brulle works well alaminute because it kind of runs off into the "sauce". I want the entire plate to look like a little garden with a nice beautiful slice of marinated foie gras that has been poached in champagne. Hopefully there will be success and photo's to follow!