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Bernard Rondeau Rose NV Bugey Cerdon
Amuse- Bouche
Foie Gras Bonbons
A mousse made with figs and foie gras dipped first in caramel, then in bittersweet chocolate, dusted in black truffle
cocoa powder.
Appetizer -- Grilled Foie Gras and Duck Sausage over Weinkraut
Etienne Dupont "Organic" Cidre Bouche Brut NV Normandie
Salad -- Winter Greens with Korean Shingo Pear, Hazelnuts, and Shaved Salt-Cured Foie Gras in a Satsuma Vinaigrette
Hernsheim "Red Slate" Spatlese Trocken Riesling '01 Rheinhessen
Main Course -- Pan-Roasted Hake on a Chestnut Flour Ravioli stuffed with Foie Gras, Porcini and Wild Mushrooms, with
Chinese Leeks and a Foie Gras Vinaigrette
Laurent-Perrier Brut NV Champagne
Torchon -- "A" Foie Gras Torchon with Balsamic Pickled Cherries and Star-Fruit poached in Star Anise-Ginger Syrup
Bethel Heights Pinot Noir '04 Williamette Valley
French Goose Foie Gras seared with a Gingersnap Crust
Emilio Lustau Pedro Ximenez Sherry
The man behind the feast, Chef Chris DeBarr.
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