Menus

The perfect menu is a faultless balance of taste, texture, and color. Each course complements what has gone before and subtly prepares the palate for what is to follow. When a white sauce accompanies the first course, a dark sauce attends the meat. When orange sauce gives zest to the duck, an orange mousse for dessert upsets the menu balance.

The foods, like the wines, follow a distinct pattern in the French classical menu. The meal begins with the lighter and more delicate courses and vintages, and crescendos to the richer foods and heavier wines. It tapers off with salad to cleanse the palate, cheese to soothe the stomach, fruit to refresh the weary taste buds, and sweets to complete the fulfillment.