nova scotia lobster mousse vinagre de jerez gelée, asparagus velouté, black truffle coulis paired with Merlin Bourgogne Blanc 2007
“La grande cuisine must not wait for the guest, it’s the guest who must wait for la grande cuisine.” - Fernand Point
jerusalem artichoke vichyssoise black winter truffle coulis & foie gras cromesquis paired with Lini Lambrusco Rosso 2008