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Old 02-19-2014, 08:54 PM   #20
shadowryter
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Join Date: Feb 2008
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Next he went about explaining the menu to us and how if there was something we didn’t like he would suggest a substitute that would be just as delicious and pleasant. Vincent asked for our choices in wines and sent the wine sommelier over to our table. As comfortable as Vincent made me feel, she made me feel very uncomfortable. I’m not a wine drinker and I told her as such but when I asked for suggestions she kind of blew me off and we ended out settling for Taittinger. That behind us it was time to order from our prospective menus.
Dan Chose Chef Arnaud Lallement while I chose Chef Scott Hunnel. The following photos are in order of Chefs creations.
Taittinger Champagne

Little Lamp and Floral arrangement

Edge of our booth...little Remy's

Signature “R” on napkins


Dan…
Alaskan King Crab…Cannelloni, Hearts of Palm and Caviar Vinaigrette

Saint Pierre…John Dory with Chorizo Espuma and Spicy Carrot Mousse

Pigeonneau…Young Pigeon Pie with Foie Gras, Spinach and tomato

Cochon Cul Noir…Black pork loin with Siffon Potato, Pork Trotter Stew and Glazed Ham

Linda…
Declinaison Tomate…Variations of tomato, Tart, Iced, Parmesan Espums and Tomato

Lobster…with Vanilla, Bisque and Lobster Roe Foam

Turbot Cotier…Coastal Turbot with Vin Faune and Gnocchi

Australian Wagyu…This was something new described as a deconstructed taco

Next came the cheese course if we weren’t already getting full at this point. There were many choices. Hard cheeses, soft and in between.
Cheese cart and cheeses

Next..Dessert
Red napkin for final course

Peruvian Chocolate…Gelato

Chocolate…Praline with edible gold


Champagne and chocolaty compliment to dessert


Continued some more...
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