Below is the list of dishes prepared with flair by Anne Marie and Isabelle (hurrah for the scallops and the desserts!)
Amuse-bouche: Foie Gras Trilogy (Warm Oyster with Foie Gras, Foie Gras capuccino, Foie Gras Millefeuille)
Paired with Francis Boulard Champagne, Cuvée Petrae
1st Appetizer: Scallops with chorizo gratin and arugula emulsion
Paired with Puligny Montrachet "Garenne" 2007 from Olivier Leflaive
2nd Appetizer: Roasted lobster with Riesling and puree of chard and 4 spices
Paired with Trimbach, Cuvée Frédéric Emile 375ml. 2001 vintage
1st Entree: Sweetbreads, Soubise sauce with cherries, red wine reduction, on a bed of white vegetable
Paired with Volnay Clos des Chênes 2006 from Bouchard…
And a Chinese wine, Cabernet Sauvignon Tônhwua.
2nd Entree: Saddle of lamb with potato crust in truffle oil
Paired with Lynch Bages 1996 and Valandraud 2001
Cheeses, Sheep milk trio from Jean D'Allos… Spring Ossau d'estive, and manchego
Paired with Rouget 2000 and Quintessence 2003
Pre-dessert: Nage of exotic fruits and Vanilla Panna Cotta vanilla
Dessert: Coconut custard, simmered mango and mango Espuma
Paired with Chateau Haut Bergeron Sauternes 2007
All the wines were interesting, Boulard’s Champagne was very good, especially the Petrae cuvee. The others, worked well with the dishes served, except (for my taste) for the Burgundy, for I prefer the style of Trapet or Dugat
Rouget 2000 and Mangot’s 2003 Quintessence had their moment of glory and were divine. The right temperature, food, and fine atmosphere, are all important elements.
Haut Bergeon 2007 was Jacques Luxey’s favorite wine with Raymond Lafont.
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