IW&FS Past Revisited, Marcel's 4/10/2012

Past Revisited April 10, 2012 A Replica of the Menu Offered by Mr. Valery Giscard d'Estaing, President of Republic of France at the Elysee Palace to celebrate the Award of Legion de Honneur to Paul Bocouse on Tuesday November 11, 1975.
 
-Passed Hors d'Oeuvres-

Oysters with Creme Fraiche, Lemon Zest and Osetra Caviar
 
Smoked Salmon and Potato Blinis Napoleon with Smoked Trout Roe
 
Hamachi and Tuna Tartar on Cucumber
 
2010 Chateau Reynon Sauvignon Blanc, Bordeaux, France
  -First Course-

Soupe de Truffes EncrouteTruffle Mushroom Chicken Consomme, Carrot Brunoise and Sliced Truffles


2008 Domaine Jacques Prieur Meursault Clos de Mazeray Monopole, Cote de Beaune, France*
  -Second Course-

Escalope de Saumon de Loire a L 'oseilleNorwegian Salmon in White Wine Cream Sauce, Shallots and Chiffonnade Sorrel
 
2009 Louis Latour Corton-Charlemagne Grand Cru, Cote de Beaune, France*
-Third Course-

Canard Claude JollyGalantine of Dukck Breast Stuffed with Leg of Duck, Port Aspic, Pistachio Encrusted Foie Gras Pate, Red Currant Compote
 
2005 Louis Jadot Grands-Echezeaux Grand Cru, Cote de Nuits, France*
-Forth Course-

Les Petits Salades du MoulinBaby Carrots, Haricot Vert, Cauliflower, White and Green Asparagus, Artichoke, English Peas, Baby Heirloom Potatoes, Lemon Vinaigrette, Micro Green Salad
  -Fifth Course-

FromagesRoquefort, Brillat Savarin, Morbier, Mimolette, Epoisses, CrottinPecan Raisin Bread, Chestnut Honey, Candied Walnuts and California Raisins
 
1999 Chateau Leoville-Barton, Saint-Julien, France*
-Sixth Course-

 Gateau Montmorency
 
N.V. Jaillance Clairette de Die Cuvée Impériale Tradition(France, Rhône, Clairette de Die)
Double Espresso


Chef Proprietor- 
Robert WiedmaierMaitre 'd Adnane Kebaier, Sommellier Moez ben Achour
Chef de Cuisine Paul Stearman
Dinner Committee
Leland Harrs
Bob Morison
Mack Folsom- Dinner Chairman
Marvin Stirman- Wine Committee
Andy Adelson- ex officio