The Recipes
- A fricassée of veal kidneys in Meaux mustard sauce, Confit of shallots and crispy tuiles accompanied by Saint-Joseph red Couronne de Chabot
- Braised fillet of sole with Joinville sauce, Fish stock delicately flavoured with oyster juice, a mirepoix of crayfish and mushrooms. accompanied by Saint-Joseph white Couronne de Chabot
- Parisian duck pie with duck foie gras, Montesson mixed green salad accompanied by Saint-Joseph red Croix de Chabot
- Tour de Nesle vol au vent accompanied by Saint-Joseph white Croix de Chabot
- Suckling pig chops with Charcutière sauce accompanied by Crozes-Hermitage red Guer-Van
- Roger Beudaine omelette accompanied by Crozes-Hermitage white Guer-Van
- Veal chop, Foyot accompanied by Red Crozes Hermitage
- A timbale of macaroni filled with Cambacérès duck foie gras accompanied by White Crozes Hermitage
- Père Lathuille’s chicken, Fricaséed with artichokes and potatoes accompanied by Red Côtes du Rhône