Un repas d'exception...

http://abcnews.go.com/WNT/story?id=2865908&page=1#.Twcprlbz60s


Crème brûlée of foie gras with Tonga beans
Alain Soliveres (chef)
1990 Louis Roederer Cristal
Tartar of Kobe beef with Imperial Beluga caviar and Belons oyster
Antoine Westermann
1995 Krug Clos du Mesnil

Mousseline of pattes rouges crayfish with morel mushroom infusion
Alain Soliveres
2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
Tarte Fine with scallops and black truffle
Antoine Westermann
1996 Le Montrachet, Domaine de la Romanée-Conti

Lobster Osso Bucco
Jean-Michel Lorain
1985 Romanée-Conti, Domaine de la Romanée-Conti

Ravioli with guinea fowl and burrata cheese, veal reduction
Annie Feolde
1961 Château Palmer

Saddle of lamb "Léonel"
Marc Meneau
1959 Château Mouton Rothschild

Sorbet "Dom Pérignon"

Supreme of pigeon en croute with cèpes mushroom sauce and cipollotti
Heinz Winkler
1961 Château Haut-Brion

Veal cheeks with Périgord truffles
Heinz Winkler
1955 Château Latour

Imperial gingerbread pyramid with caramel and salted butter ice-cream
Jean-Michel Lorain
1967 Château d'Yquem