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Next: Paris Bistro
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Pierre Moncuit "Delos" Blanc de Blanc Brut Champagne, NY
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Epi bread
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1st Course: Oeuf à la Beran, chicken custard with crispy chicken skin and chives
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2nd Course: Hors-d'Oeuvre, soupe de poireaux et pomme de terre de Jules Gouffé (Potato and leek soup)
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3rd Course: Foie gras au Torchon, foie gras with brioche toast points, huckleberry, murray river salt, and black pepper
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4th Course: Turbot avec des Champignons Sauvages et du Fenouil (turbot with wild mushrooms, fennel, pernod, and sunchokes)
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5th Course: Des crevettes
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6th Course: Poisson, Aile de Raie Meunière avec des Câpres et des Choux de Bruxelles (Skate wing with capers, brown butter, lemon, and brussels sprouts)
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Château de Boisfranc Beaujolais 2013
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7th Course: Premier Plat, Tarte à l'Oignon Caramélisée avec Gruyère et des Anchois
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8th Course: Vol-au-vent au homard et des artichauts à la sauce Newberg (lobster with artichokes, puff pastry, and sherry cream sauce)
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9th Course: Blanquette de veau à l'Ancienne (veal cheeks and sweetbreads with cream sauce and root vegetables)
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10th Course: Escargots de Bourgogne avec du Pain et du Beurre Maître d'Hôtel (burgundy snails and herbed butter topped with bread)
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Dauphine potatoes
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Château de Beaucastel, Châteauneuf d--Pape 2006
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11th Course: Whole roasted duck
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11th Course: The duck press
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11th Course: Pommes dauphines
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11th Course: Chef Dave Beran saucing the duck
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11th Course: Canard à la Presse avec pommes Dauphines (pressed whole duck with dauphine potatoes)
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12th Course: Plat principal, Gigot d'Agneau avec Byaldi, des Olives, du Romarin (leg of lamb with vegetables, olives, and rosemary)
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13th Course: Apple strudel
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14th Course: Assiette de fromage
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15th Course: Rum cake
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Truffle-infused distillates