A glass of water to clear the palette..then the following: -

Cr?me br?l?e of foie gras with Tonga beans
Alain Soliveres (chef)
1990 Louis Roederer Cristal

Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster
Antoine Westermann
1995 Krug Clos du Mesnil

Mousseline of pattes rouges crayfish with morel mushroom infusion
Alain Soliveres
2000 Corton-Charlemagne, Domaine Jean Fran?ois Coche-Dury

Tarte Fine with scallops and black truffle
Antoine Westermann
1996 Le Montrachet, Domaine de la Roman?e-Conti

Lobster Osso Buczco
Findus Crispy Pancake
Jean-Michel Lorain
1985 Roman?e-Conti, Domaine de la Roman?e-Conti

Ravioli with guinea fowl and burrata cheese, veal reduction
Annie Feolde
1961 Ch?teau Palmer

Saddle of lamb ?L?onel?
Marc Meneau
1959 Ch?teau Mouton Rothschild

Sorbet ?Dom P?rignon?

Supreme of pigeon en croute with c?pes mushroom
sauce and cipollotti
Heinz Winkler
1961 Ch?teau Haut-Brion

Veal cheeks with P?rigord truffles
Heinz Winkler
1955 Ch?teau Latour

Imperial gingerbread pyramid with caramel and salted butter ice-cream
Jean-Michel Lorain
1967 Ch?teau d?Yquem

Posted By: BSE Canary, Jun 22, 18:58:49