1st course: grilled shrimp in honey-ginger sauce
Wine: Philippe Tessier Cour-Cheverny Les Sables
2nd course: sautéed cèpes de Bordeaux
Wine: Les Lauzeraies Tavel
3rd course: tartiflette
Wine: Jean Perrier Mondeuse Cuvée de Gastronomie
4th course: grilled boneless half-quail
Wine: Gaspard Saint-Pourçain Pinot Noir
5th course: Fourme d'Ambert
Wine: E Guigal Hermitage