the 14 course menu is as follows variety of frech small vegetables with tappenades and quaille eggs Beluga Caviar with dressig of choice Carrot velouté with small bread Trio of Salmons with according cream sauces accompanied Ravioli with pesto a Parmesan cheese Chilled Galia Melon with Portmousse and Italian ham Kangourousteak with Foie Grass filling and Courgette purée Sorbet of Grand Marnier Pintade in Chamapgne cream Muchrooms and Gratin Dauphinois Cheese plate Chocolate Mousse Rosemary flavoured Applepie with Virtuoso Icecream Coffee or Tea with a selection of Pierre Marcolini Chocolates and Jules Destroopere Biscuits Spirit to choice (pousse Café) All sauces tappenades, purées, ice creams, pies are home made by myself during dinner. the entire menu is accompanied by Champagnes except for the main course and the cheese plate who will be accomanied by the wine in question. This is only about 8 to 10 hours at the dinning room table and I do this kind of dinners once a month. hope this opens your appetites |