Restaurant Gordon Ramsay March 21st, 2008

Bollinger Special Cuvee Brut non-vintage

Amuse Bouche of potato ravioli on a mirepoix, truffle and a jacket potato consume

Sautéed foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond velouté
Riesling Spatlese Bernkasteler Badstube , Dr. Thanisch, Mosel Germany 2004
Line caught turbot fillet studded with Perigord truffle, boulangère potatoes, leek ballottine and civet sauce
Chateauneuf -du-Pape blanc domaine de Beaurenard 2006

pre-dessert
Mango smoothie, creme fraiche, space dust

Caramelised Tarte Tatin of apples with vanilla ice cream.
Tokaji Aszu 5 Puttonyos, Oremus, Hungary 2000.

this is the finest dessert in the world.
without doubt.