On Saturday evening I had This menu
which consisted of a palet clensing dish of lentils followed by seared Foie Gras, followed by scallops, followed by Venison, followed by Red Mullet, followed by Prune and Amarac soufle, finishing with a cheese board. We began with Martini dry at a nearby bar, followed by a bottle of Dom Perignon 95, and then a Krug Grand Curvee 88, and then Alain Thienot NV, and then Paradis Cognac. What are the views? Perhaps too heavy a meal for just Champagne (Similar style dishes)
By the way, Styleman, you might find it funny to know that, in my teens, I was infatuated with everything British. For the degree called the baccalaureat (taken at age 17/18), one has the possibility, in France, of adding two subjects to gain points. I chose Russian and cooking. For the cooking class, we were to prepare a dossier for the end of the year, choose a thesis of sorts. And of course, I decided to enlighten the French in the arts of British cookery. I constituted a beautiful folder with photos of my creations (when my mother saw me making Scotch eggs, she left the kitchen very quietly). For the practice section of the final exam, taken at a different Lycee in Paris: I was handed a piece of paper, with these simple instructions: make a lemon meringue pie, all the ingredients are in the fridge.