I COULDN'T make a recent invitation for lunch at Prince Albert in Intercon since there was so much work to be done. But, before finally saying ''no,'' I asked what the lunch was all about. It was a preview of the ''foie gras'' festival which started at the hotel last Sept. 14.

After hearing that, all of a sudden I developed amnesia and couldn't remember what my other appointments were! To me, foie gras (goose or duck liver), no matter how it's prepared, is the most delicious food of all. I suspect there is some addicting substance hidden somewhere in this dish.

I was so excited, I bragged to everyone about my coming lunch. You know how it is when you expect too much? Usually, you end up frustrated. Well, this experience even went way beyond my expectations.

We had three foie gras courses. I started with a nice glass of 1993 Chateau Bel Air, Pomerol to open those taste buds in preparation for a memorable meal. We then had some Terrine of Duck Liver with figs. I would have a chunk and wipe it on the crust of a warm French Baguette. Delicious!

After that, we were shown a freshly-baked Whole Duck Liver with Caper sauce. We were then given slices of the French delicacy that were even better than the first.

For our main course, we had Rossini Style Duck Tornedos served on a bed of mushrooms. I remember a dish we used to offer at Au Bon Vivant-- Tornedos Rossini, tenderloin steak with a slice of chicken liver pate on top and served with a nice brown sauce. That dish was a sure winner.

But this one we were having was a duck breast formed like a beef tenderloin, topped with seared fresh foie gras and some brown sauce. The duck was done medium. The liver just melted in my mouth! Blended with good, old buttered and creamed mashed potatoes, it almost gave me convulsions.

That day, the dishwasher could have taken the day off. All my three plates had no trace of the most delicious cuisine one can experience in Manila today. There are other foie gras dishes on the menu. From the preview of what they served, there is no doubt all will be winners.

The Chef behind the meals is Stephane Chambon, whose family runs a Michelin-rated restaurant in the foie gras capital of France, Perigord. This young gentleman took after his father, who will be visiting us soon for a father and son festival.

Drop the diet, postpone that appointment, take along your Xenecal if you wish, but please don't pass up this one. You cannot imagine how delicious this meal is. You have to experience it to believe it!

Prince Albert at Intercontinental Hotel. Runs until Oct. 2. Call 815-9911 for reservations.