I was writing a tasting menu with a French theme, extremely exited to cook some classic dishes. It is good to get out of the day to day. The wine was from Cellar 13I have pared tasting menus with John for about six months now and we have really clicked. The dishes and wine evolve well together. I sent him the menu and he did what he did what he is good at and it was nice. I was really excited about this service and Jenny Quorels let me use here bad as Camera.
Tempura Squash Blossom Fifth floor Honey, Port Reduction
Moet & Chandon 1995 “Dom Perignon” Brut Champagne
Moet & Chandon 1985 “Dom Perignon” Brut Champagne
Hamachi with Avocado and Soy/Summer Truffle Vinaigrette Passion Fruit Dressed Garden Herbs, Radish
Laffourcade 2007 Savennières “Clos La Royauté”
Escargot, Corn Flan, Champagne/U.G.A Caviar Beurre Blanc
Bruno Colin 2007 Chassagne-Montrachet 1er Cru “La Boudriotte”
Rabbit Loin, Lemon Herb Gnocchi
Jean-Jacques Confuron 2006 Chambolle-Musigny
Squab and Foie Gras Wellington, Wood Grilled Mushrooms Crisp Phyllo and BBQ Peach
Domaine Bois de Boursan 2006 Chateauneuf-du-Pape
Pork Cheek Civet, Pommes Anna, Braised Carrots
Georges Vernay 2006 Côte-Rôtie “Blonde du Seigneur”
Époisse Vol au Vent, Roasted Grapes, Lavender Onion Jam
Albert Boxler 2005 Pinot Gris “Vieilles Vignes”
Paris Brest with Almond Praline Cream and Honey Sauce
Chateau de la Mulonnière
2005 Coteaux du Layon “Beaulieu
Theas are Some of the pics that where shot that evening.
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