This dish, although not the most beautiful plate presenstation, is a great example of how ideas can come from nowhere. Thinking about my love of duck confit and how I can get it on our menu here at the restaurant I was struck by the desire to eat a monte cristo. So this dish evolved from there. Duck confit as the salty and savory meat, brioche french toast as the bread, camembert for the cheese, sherry gastrique as the syrup and poached quince to bring it together. It sure was good eating.