Steak with Giant Foie Gras Hat in Chartres

This perfectly cooked medium rare steak came with a three-quarter inch thick slice of sizzling fois gras on top.

It’s one of those foods that just melts in your mouth, and to have this copious slice on top of a grilled steak was a meat-lover’s heaven.

We helped cook our dinner with a chef named Stephane Bernard, who’s worked at Michelin starred restaurants in Paris. His meal of stuffed chicken, fresh asparagus and a chocolate tart was even better since we watched him cook it for us at Le Panier Se Cree cooking school in Orleans.