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Pate de Campagne w/ Ostrich, Pork, Foie Gras Inlay, Prune Jam, Pickled Radish
w/ Rene Mure, Riesling, FR ’06
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Escargot w/ Walnut, Cognac, Country Ham
w/ Billard, Bourgogne, FR ’06
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Seared Frog Legs Provencal w/ Wilted Radicchio
w/ Dom de Regusse, Merlot, FR ’07
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Traditional Coq au Vin w/ Hen of the Woods Mushrooms, Nueske Bacon, Spaëtzli
w/ Ch Saint Martin de la Garrigue, Coteaux du Languedoc, FR ’04
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Profiteroles w/ Vanilla Bean Clabber Cream, Bittersweet Chocolate Sauce
w/ Daniel Bouju, Pineau des Charentes, FR, NV
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Tags: Bacon, Frog Legs, Hen of the Woods, pâté, Profiteroles