Le Grand Jeu! Forks and knives for every course: first one to the outside left and right, the small fork and knife for the appetizer, foie gras. Second, fork and knife for the lobster. The third one is for the main course.Note that later in the day, because I did not want to have yet another type of wine, I decided to start hte meal with the lobsetr and to pair it with Champagne, and then move into foie gras, hence the order of the silverware was changed.
We used one plate per course, a large one for the lobster, then I put smaller dishes for foie Gras, another square red one for the duck and mushrooms, a smaller one for salad and cheese, and a last one for dessert.
We started with Spiny Lobster Tails, bought over at the local fish mungler, one per person, which I simply steamed for 12 minutes; I served them with a light home made saffran flavored mayonnaise. We paired them with our Champagne.
Then we moved into fresh Foie Gras that I served with a prune chutney, a speciality from South West France. We paired foie gras with a glass of chilled Coteau de Layon from Chateau Soucherie at Layon in the Anjou. I served toasts of brioche bread and country bread to suit all tastes, both from Le Grillon d'Auteuil pastry and bakery shop on rue d'Auteuil.
The main course was La Comtesse de Barry duck preserve or confit de canard served on a round silver serving dish from the refined French silver manufacturer Christophle.
I decided to pair the duck with a 2000 Pomerol, served at perfect room temperature.
The garnish of cepes mushrooms, also a preserve from La Comtesse de Barry, had been simply sauteed with a dash of Espelette chili, a thinly sliced shallot, and sea salt.
Then came the salad and cheese. The choice of cheese was obvious: A Mont d'Or or vacherin du Doubs. It's the ideal season to have it! I got it at the cheese shop I have previously praised in this blog, La Fromagerie d'Auteuil, also on rue d'Auteuil.
We really enjoyed this family meal - and the gift opening as well!
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