MANY weeks ago, Chef Stephane Chambon of Prince Albert at Intercon successfully launched a foie gras (duck liver) festival. A native of Perigord in France where foie gras is a specialty, Stephane did so well that many of those who experienced that once-in-a-lifetime festival were left in awe. I have yet to experience something better.

Well, last week, Stephane brought along someone with even higher credentials. We were introduced to his mentor and father, the great Chef Daniel Chambon of the famed hotel-restaurant Le Pont de L'Ouysse in the truffle and foie gras region of Perigord.

I was so excited, I cancelled everything that I had to do and made sure I wouldn't miss this opportunity. We were in for an afternoon of fine food and wine.

We started with some champagne. We then moved to the dining table where we were served some tomato gaspacho with crayfish scented with olive oil. This was a perfect warm-up for the dishes to come.

We were then served Pan-Fried Duck Liver with Apple Sherbet. This dish had thinly-sliced crisp, cooked apples with some hot foie gras and sherbet. Superb!

The father and son wanted the play of hot and cold, and sweet and salty in this dish. The timing of service had to be precise so the sherbet wouldn't melt. With this, we had a glass of chilled 1997 Pouilly Fume ''Pascal Jolivet.'' Great!

For our main course, we had Roasted Rack of Lamb with Veal Kidney, Mushroom Polenta and Stuffed Vegetables. This too was excellent. The lamb was perfectly cooked and stuffed with veal kidney. It came with a very tasty sauce and had cherry tomatoes stuffed with mushrooms and delicious mashed potato on the side which I thought wasn't enough. This we had with a 1995 Chateau Tour De Combes St. Emilion Grand Cru, Robert Giraud. Excellent wine!

When we thought we had tasted their best, they came out with Velvet Chocolate Gingerbread served with ice cream. This soufflé and mousse-like dessert was moist and creamy on the inside and again had that hot and cold combination which I think is such a brilliant idea.

The dessert had to be served and eaten immediately for diners to experience the play of temperatures. Out of this world! Again, just like at the other festival, none of my plates needed washing after I was done with each one.

The entire meal was perfect because it wasn't too filling but was much more than satisfying. It was just as excellent as the ''Foie Gras Festival'' of Chef Stephane weeks ago. The father-and-son festival titled ''The Chambons: A Culinary Family Affair,'' is ongoing and will run up to Dec. 4. For reservations, call 815-9711. You must experience this. Highly recommended!

Happy eating!