AF278 21-Apr-2006
CDG-NRT
F class
Apéritif :
Choice between
Blended Scotch Whisky 12 years old
Pure Malt Whisky 15 years old
Bourbon 8 years old
Licorice-flavored aperitif, Gin, Vodka, Vermouth
Porto Late Bottled vintage 1998
Menu Supper “A la carte”
Choice of hors d’Oeuvre
~ Shrimp served with vierge sauce featuring virgin olive oil, tomatoes and olives ~
~ Duck foie gras with lime zest ~
Choice of main courses
~ Filet of beef accompanied by jus flavored with Earl Grey tea, green beans and caramelized white radish ~
~ Pan-seared monkfish served with sage sauce and artichokes flavored with bergamot ~
Special selection of cheese
~ Camenbert, Roquefort, Chèvre ~
Fresh bakery selection
Dessert
~ Pear tart with vanilla and hazelnut ~
~ Sherbet served with cookies ~
~ Assortment of fresh fruit ~
Wine list
~ White Bordeaux Liqueur – Barsac Chateau Doisy-Védrines 2002, second cru classé – Castéja ~
~ White Alsatian – Tokay Pinot Gris Grand Cru Brand 2002, Cave de Turkeim ~
~ Red Burgundy - Santenay 1er cru Grand Clos Rousseau 2003, Jean-Claude Boisset ~
~ Red Bordeaux – Pauillac Les Tourelles de Longeville 2001 ~
Brandy & liqueurs
~ Fruit Brandy ~
~ Bas-Armagnac 1991, Cognac XO ~
~ Calvados hors d’âge whiskey liqueur ~
Details in the
trip report