These food pics should do the night justice.
The Chefs who made it all happen. Chef AG and Chef Thomas Wenger.
First course:
Foie Gras Macaron, Parma Ham-Arugula-Mango Salad with White Chocolate Vinaigrette
Second Course:
Essense of Oxtail
Cep Mushrooms, Aged Sherry, Puff Pastry Dome
Third Course:
Quenelle of Deep Sea Scallops
Crustacean Broth, Saffron Espuma
Fourth Course:
Tamarind Champagne Sherbet
Fifth Course:
Roast Veal Loin
Pancetta and Spinach Spaetzle, Bone Marrow Glaze
Candied Chestnuts
Sixth Course:
Baked Camembert Cheese in Phyllo Pastry
Red Currant Chutney
The wonderful people that understand that life without dessert is not a life worth living.
The Pastry Chef's Grand Dessert Buffet.
A close up of the mouth watering desserts.
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