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thr5: Paris 1906, Escoffier at the Ritz
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thr5: Chef Dave Beran and Martin
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thr5: A Fine End
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thr5: Mignardises
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thr5: Salted Caramel
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thr5: Beet Juice Gumdrop, Pistachio Nougat
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thr5: Coffee service
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thr5: Chinese Green Tea service
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thr5: Bombe Ceylan
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thr5: Karen and da Bombe
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thr5: Glass of Tawny Port, perhaps
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thr5: Salade Irma
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thr5: Croft Fine Tawny Port
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thr5: Salade Irma
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thr5: Sliced Duck Breast, Crispy Skinned Leg
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thr5: Pressed Duck, Au Gratin Potatoes
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thr5: Caneton Rouennais à la Presse
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thr5: Caneton Rouennais à la Presse, Gratin de Pommes de Terre à la Dauphinoise
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thr5: LED Lights, Next
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thr5: Martin, happy at Next
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thr5: Men's Bathroom, Next Restaurant
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thr5: Bankette by the Bathrooms
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thr5: Stairs, Next at Left, Aviary at Right
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thr5: Domaine Brusset Les Travers
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thr5: Karen at Next
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thr5: Butter-Poached Cucumber, Chicken Mousseline, Salt Pork, Fennel
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thr5: Suprêmes de Poussin
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thr5: Chateau de la Liquiere Les Amandiers
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thr5: Filet de Sole Daumont
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thr5: Les Amandiers wine