Course I
Oyster & Champagne Mignonette
Kumamoto oysters dressed in a chilled cucumber-champagne mignonette, finished with frozen verbena and a single grain of Iranian osetra.
Paired with a grower Blanc de Blancs, Côte des Bar
Course II
Velouté of Roasted Chestnut
Slow-roasted chestnut velouté poured tableside over smoked duck confit, brown-butter brioche, and a thread of aged sherry.
Course III
Hand-Dived Scallop, Beurre Noisette
Day-boat scallop seared in brown butter, set over celeriac purée, charred leek ash, and a salt-baked apple gel with toasted hazelnut.
Paired with a Chablis Premier Cru, Montée de Tonnerre
Course IV
Dry-Aged Duck, Cherry & Juniper
Twenty-one-day dry-aged duck breast roasted over vine cuttings, sour-cherry jus, glazed turnip, and a confit leg croquette with juniper.
Paired with a Gevrey-Chambertin, Vieilles Vignes
Course V
Aged Comté & Walnut
Thirty-six-month Comté with black-walnut conserve, lavash baked to order, and a few leaves dressed in aged Banyuls vinegar.
Course VI
Tonka Bean & Valrhona
A warm Valrhona Guanaja soufflé scented with tonka bean, crème anglaise poured at the table, and salted-caramel ice cream.
Paired with a Sauternes, Premier Cru Classé