Belgian endive salad with diced apples and roasted walnuts and blue cheese
Poached Foie served with Chutney and toasted Baguette
Seared served with caramelized apples, deglazed with aged balsamic vinegar.
Salmon gravlax of Tsar Nicolas II served with Blinis and a Dill and Chive cream.
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.