Gaggenau

Broth and Caviar:

  • Bérêche & Fils, Brut Réserve, Champagne France

Porcini Salad:

  • Samuel Billaud, Les Fourneaux, Premier Cru, Chablis, France 2014

Foie Gras:

  • Gitton Père and Fils, Galinot, Sancerre, France 2002

Scallop:

  • Marisa Cuomo, Ravello Bianco, Costa d’Amalfi, Campania, Italy 2014

Chicken:

  • Louis Barral, Les Roses, Cote Rotie, Rhone Valley, France 2008

Pear:

  • Weingut von Hövel, Auslese, Oberemmeler Hütte, Saar, Germany 2004

Favas:

  • Hansen-Lauer Sekt Riesling, Sparkling

Mushrooms and Mackarel:

  • Chartron & Trebuchet Chablis

Lamb:

  • Capitain Gagnerot Vosne-Romanee

Apple and Almond:

  • Gessinger Spatlese Riesling

Chocolate Cherry:

  • ABW Black Thunder, Black Beer

Farm Egg:

  • Selbach Oster Riesling Feinherb ‘15

King Salmon:

  • Rainer Sauer Silvaner Dry “AB OVO”

Maine Lobster:

  • Hans Wirsching Scheurebe Kabinett Iphofer

Squab:

  • Schnaitmann ‘Junge Reben’ Spätburgunder ‘12

Kirschtorte:

  • Raumland ‘Cuvée Marie-Luise’ Blanc de Noirs Brut ‘08

Foie Gras:

  • Riesling, 2009 Vereinigte Hospitien “Scharzhofberger”

Mushroom Broth:

  • Sauvignon Blanc, 2016 Pascal Jolivet “Clos du Roy”

Celery Root:

  • Pinot Noir, 2013 Lucia “Gary’s Vineyard”

Quail:

  • Bordeaux Blend, 2012 Araujo Estate Wines “Altagracia”

White Chocolate:

  • Washington Gold Cherry Hard Cider