Cold Lobe of Foie Gras

Pan-seared foie gras deglazed with very old sherry (above, and below)

Brochette of scallops in a caper-raisin sauce

Magret du canard dusted with sugared almonds

Dessert -Mandarin Orange Souffle, not shown

To accompany the two foie gras courses, we drank several glasses of a truly spectacular late-harvest, old vines Gewurztraminer. The word magical came to mind. With the scallops, a superb Riesling. And with the duck, a half bottle of the 1994 Chateau de Fieuzal, Graves, which was outstanding.

Sautéed foie gras to begin another superb meal

Scallops with black truffle

The Black Truffle

The presentation of the whole roasted wild duck

The duck breast served first...

Followed by the legs as a separate course

Accompanied by a magnificent Bourgogne from their magnificent cellar

And then to end the meal, from the Calvados and Armagnac table, they suggested a 1979 Bas Armagnac that alone was worth the trip to France!