first course whitefish crudo, preserved lemon, fried capers, onion pickles paired with: NV Domaine J. Laurens Cremant de Limoux Brut
second course puree of smoked turnip, poached pear, sour crème fraiche
paired with: 2007 François Pinon Vouvray Tradition
third course sautéed wild mushroom, wooley thyme, crouton, shaved piave
paired with: 2008 Fenouillet Vin de Pays Vaucluse
fourth course cassoulet beans with braised slab bacon, duck leg and mirepoix
paired with: 2007 Eric Texier Cotes du Rhone Vaison-la-Romaine
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