The Menu
Amuse Bouche
Fresh abalone consomme
created by Jason Wong
Accompanied by Gonet Champagne Grand Cru Special Brut
First Entree
Char-grilled baby octopus salad with balsamic vinegar
created by Karl Dobler
Accompanied by Meursault, Domaine Dubois 2004
Second Entree
Braised crispy pork trotter, Sauteed potatoes and wild mushrooms
created by Philippe Nouzillat
Accompanied by Fixin 2003, Domaine Durand
(No Photos)
Main Course
Braised beef cheeks in red wine, Parsnip mash and carrots
created by Patrick Heuberer
Accompanied by Gevrey Chambertin Belair 2004, Taupenot-Merme
(no photos)
Dessert
Frozen valrhona praline parfait with coconut dacquoise, pear sultanas salsa
created by Francois Mermilliod
Accompanied by Grain de Malice Provins Valais
The dishes that replaced the red meat items on the menu
Sea Bream
Duck Confit
The Chefs
