jerusalem artichoke vichyssoise black winter truffle coulis & foie gras cromesquis paired with Lini Lambrusco Rosso 2008
sea foam cod cheeks, sea urchin, razor clams, horseradish mascarpone, hot & sour braised celery hearts paired with Domaine Cadette Vezelay 2006
butter braised monkfish loin foie de lotte hearts of palm, demi-glace sabayon, american caviar paired with Weingut Pleil Zweigelt 2006
“La grande cuisine must not wait for the guest, it’s the guest who must wait for la grande cuisine.” - Fernand Point
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