A taste to remember

Holy crap, this was one of the best-tasting things to ever pass my lips:

smoked foie gras torchon with dried cherry compote, brioche tuiles and tellicherry pepper-minus 8 vinegar gastrique

That crazy jumble of words resolved themselves into a generous portion of rendered foie gras rounds; dense, intensely creamy, and simply bursting with MEAT (and not liver) essence, with crunchy-tart accompaniments. The foie was lusciously unctuous - you had to bite into it, but the piece would slowly dissolve on the tongue as you swirled the solution about your mouth. A layer of, I don't know, richness was left on the lips - not like fat, or grease, or paraffin, or anything as solid as that, but more of a feeling than anything else. If this isn't unami, I still haven't experienced it, but oh WOW, was this delicious...