plans for lunch?


If you are feeling peckish, let me suggest this small gala dinner offering:

  • Dish: Creme brulee of foie gras with Tonga beans
    Wine: 1990 Louis Roederer Cristal
  • Tartare of Kobe beef with Imperial Beluga caviar and Belons oyster
    1995 Krug Clos du Mesnil
  • Mousseline of pattes rouges crayfish with morel mushroom infusion
    2000 Corton-Charlemagne, Jean François Coche-Dury
  • Tarte Fine with scallops and black truffle
    1996 Le Montrachet, Domaine de la Romanee-Conti
  • Lobster Osso Bucco
    1985 Romanee-Conti
  • Ravioli with guinea fowl and burrata cheese in a veal reduction
    1961 Chateau Palmer
  • Saddle of lamb “Leonel”
    1959 Chateau Mouton Rothschild
  • Sorbet “Dom Perignon”
  • Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
    1961 Chateau Haut-Brion
  • Veal cheeks with Perigord truffles
    1955 Chateau Latour
  • Imperial gingerbread pyramid with caramel and salted butter ice-cream
    1967 Chateau d’Yquem

Agree? Disagree? Anything you'd like to add?

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