Tasting Menu, by Guy Krenzer,
elected "Meilleur Ouvrier de France"

Tasting
Bulgarian caviar, Osetra prestige, on ice
 
Starters
Scallops in a walnut crust, white truffle emulsion

Roasted lobster, winter fruits and vegetables
 
Main course
Veal in a truffle viennoise, zita filled with foie gras,
vegetables cooked in a casserole
    
Cheese
Platter of cheeses from Marie Quatrehomme
(voted "Meilleur ouvrier de France Fromager")
 
Dessert
Dessert Surprise by Lenôtre
 
Miniature Pastries
"Haute couture" pistachio puff
Intense raspberry macaroon


Pink Champagne Laurent Perrier
Meursault 1er cru Poruzots 2006 Remoissenet
Château Beauregard, Pomerol, 2004

Boarding at 8:15 pm
Cruise from 9 pm to 1:15 am

Tasting menu, by Guy Krenzer
Elected "Meilleur Ouvrier de France"

'Amuse bouches '
Three salted Hors d'œuvres
    
'Pastime'
Warm brioche with sautéed cèpe mushrooms
   
Starter
Scallops Saint-Honoré, macadamia Comté croquant
   
Main course
Chicken stuffed with truffled foie gras, glazed vegetables, Albufera sauce
   
Cheese
Platter of cheeses from Marie Quatrehomme
(voted "Meilleur ouvrier de France Fromager")

Dessert
Chocolate in suspension, "hard chocolate" sorbet

Miniature Pastries     
"Haute-couture" pistachio puff
Intense raspberry macaroon


Magnum service:
Champagne Moët et Chandon Swarovski 
Chablis 'La Sereine' 2006
Saint Emilion Grand Cru, 'le Chatelet' 2009 


Boarding at 8:15 pm
Cruise from 9 pm to 1:15 am
Cruising at midnight in front of the Eiffel Tower
Disc Jockey entertainment

Elegant dress code