Our client surprised her senior corporate executive husband with a degustation dinner paired with wines in celebration of his birthday, cloaking it in the guise of a Valentine’s Day party. We are proud to have been their personal and corporate caterer since 1988 and to be instrumental in such an important family event.
Amuse-Gueule
- Chorizo paella piggies
Foie gras mousse dumplings in spiced broth
Thai duck salad
Beet tartare with chive crème fraîche and oscetra caviar spoons
Radish with houmous
- Billacaut Saumon Rose Champagne,
Mercurey, Les Sazenay Premier Cru 1990
Boucaults Sancerre 2002
Dinner
- Crabmeat and apple salad with saffron sorbet
Meurseault Blagny Premier Cru 2001
- Cauliflower raviolo with portobello mushroom-truffle broth
Chateau Carbonnieux Pessac-Leognan 2001
- Pancetta and Parma ham-poached poussin breast on watercress — corn au jus
Chateau Simard St. Emillion 1990
- Roast loin of venison on Yukon potato pavé and winter vegetables — spiced red wine sauce
- Radicchio and fennel salad with apricot gelée — orange vinaigrette
- Epoisses with blueberry compote
Basil crèpe with Coeur du Berry, Blanc — spiced walnut
Fourme d’Ambert soup with almond wafer
Chateau Hermitage Guigal 1995
- Chocolate soup with cinnamon-pear dumplings — honey ice cream
Suiderot Sauternes 1997
Coffee, tea, tisanes
- Food Photography: Lisa Koenig
