Saint James Paris, a wonderful event in a unique environment

• Appetizer:
  

Soup of pumpkin, emulsion of watercress

 White Sancerre Eric Louis, vintage Pauline, 2012*

• Starter:

Foie gras from Landes, confit with a quince jelly, quince and celery mousseline with vinegar.

Viré Cléssé, Domaine de la Bongran, 2007*

• Course:

Sea bass, lemon risotto, dry tuna emulsion and shaving

Pouilly-Fuissé «Clos des Quarts» 2009- Domaine Olivier Merlin**

• Cheese:

Roquefort mousse, white chocolate shavings and truffle oil

White Porto  Colheita 2004, Barao de Vilar**

• Dessert:

Port wine strawberry, Greek yogurt and fine biscuit, strawberry sorbet.

Banyuls Quintessence, coume del mas 2009**

* Wine chosen by Stephane Bonnerot, Winebysteph

** Wine available on the menu, Saint James