Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
Pre-dinner Champagne 19:00
Dinner 20:00
DINNER MENU
Amuse Bouche
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Thin slice of goose liver, fig carpaccio, port wine jelly and Périgord black truffle.
Weingut Robert Weil Riesling Kiedrich Grafenberg Kabinett Trocken 2004
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Creamy butternut soup served with mash and hazelnut crumbles.
Jos Jos Prum Wehlermer Sonnenuhr Riesling Spatlese 2003
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Streamed fillet of turbot with watercress, and artichoke mousseline, champagne white butter and Ocietra cavier.
Gosset Celebris Millesime 1995
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Verbena sherbet and lemon emulsion.
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Roasted Challans duck breast, orange marmalade, barley with Iberico ham, natural jus infused with fennel.
Domaine De La Vieille Julienne Chateauneuf du Pape 2004
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Baba au rhum, served with shot pear cocktail, and vanilla ice cream tempura.
Domaine Zind Humbrecht Muscat Herrenweg de Turckheim 2004
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Mignardise.
