Well I pulled it off. There were some things that didn't go according to plan, but overall it was an excellent meal and something I can't wait to try again with a different menu with a few tweaks to the preparation. Any way on to the final batch of pictures from the Paris 1906 menu.
The first course, an appetizer tasting plate that included, Truffled Egg Custard, Pork Rillete, Salmon Barqeuette, Gougere, Pork an Rabbit Sausage, Mushroom Duxelle stuffed leeks, soft boiled quail eggs and foie gras torchon. The dish was served with a glass of Veuve Clicquot Brut Champagne
Course #2, Turtle Soup served with a glass of 2006 Domaine Pignier Cotes de Jura Savagnin
Course #3, Hazelnut soup. A dish that's all white which of course means you can't see it in the picture. This course was served with a glass of 2010 Domaine Chene Macon La Roche Vineuse.
An intermezzo of fresh baked bread.
Course #4, Fish Course. Flounder filet wrapped around a fish mousse served with a cream sauce and mushrooms. Served with a glass of 2010 Les Heritiers du Comte Lafon Macon Milly Lamartine.
Course #5, Chicken. Poached chicken with a blanquette sauce served with poached cucumbers stuffed with a chicken mousse and wrapped in bacon. Served with a glass of 2007 Domaine Leon Barral Valiniere.
Course #6, Lamb. Choron sauce and lamb sauce on the bottom of the plate topped with dutchess potatoes, lamb rillete, lamb loin, fried sweetbread and onion ring. Served with a glass of 2008 Clusel Roch Cote Rotie
Course #7, Duck. Poached duck breast topped with a duck sauce, served along side a duck leg con fit and potato dauphinoise. Served with a glass of 2004 Domaine de Goyeayx Gigondas
Course #8, Salad. Endive salad served with cucumbers, cauliflower, green beans, asparagus, radish and edible flowers. The whole thing was topped with a lemon vinaigrette. Served with a glass of ice water.
Intermezzo #2, Noble One Sorbet. Noble wine desert wine mixed with simple syrup into a sorbet.
Course #9, Bombe Ceylan. Chocolate cookie topped with a coffee nougat and rum ice cream. The sauce on the outside is just a little grenadine. Served with a glass of Dow's 10 year old Tawny Port.
Course #10, Chocolate Souffle. Served with a glass of Dow's 10 year old Tawny Port.
Course #11, Desert tasting. From the upper right, salted caramel, fennel shortbread, candied walnuts and cocoa nibs, pistachio nougat, candied beet. Served with a glass of Dow's 10 year old Tawny Port.
Like I said, a fantastic meal. The second menu Next did, Tour of Thailand, should be out soon. I think the tweaks I would make would be doing a test run for each of the courses one at a time. That way I know how much work I'm getting myself into before I start.
Either way, I had a blast and it was worth the month of prep and planning that went into it.
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