Developing the menu around the Versailles theme, the team lived up to French gastronomic standards, executing the meal with perfect finesse. Appetizers included little spoons filled with escargot in parsley butter, tartiflette of vitelotte potatoes, reblochon cheese, and country ham, followed by two delicious starters: a galantine of duck and foie gras and just-seared U10 scallops with asparagus pulp and truffle juice. Enough to delight gourmands and gourmets alike! After a sumptuous “trou normand,” it was time for the Bourguignon-style 3A beef blade roast served with roasted fingerling potatoes. The feast ended on a high note with the dessert table featuring Ruby chocolate ingots, crispy Paris Brest-style mini-choux, macarons, and crème brûlée snobinettes. Wine pairings by QV.