the table also held an introduction of sorts from the Chef about his time at TFL-
so both the menus I posted in the last post from actual meals we had at TFL were form the era when Chef Achatz was in the kitchen there- which is kind of cool!
but on to tonight- we started with champagne- two of them actually - which were both from the same area of Champagne and both very good - we each liked one of the two but not the same one LOL-
But let's go to the menu and start the pairings-
both the oysters and pearls and the salmon cornets were things we had eaten at those meals we mentioned from 2000 and 2001 at TFL... still excellent- and still holding up to scrutiny after nearly twenty years!
with new wines togo with the next courses---
this lobster course needs to be deconstructed for you to see how amazing it was- under the little awning of "the world's BEST potato chip" the lobster was butter poached and the leeks were full of butter flavor the whole thing pretty much melted in your mouth except the extreme cripsy chip....
a summary of the menu and the wines for the full view-