At River Cross Ranch May 3rd 3rd,, 2015 Led by Guylaine Gagnon, Gagnon, Professional Tea Sommelier and Maria Doll, Doll, Style & Etiquette Consultant An Ode to the most important woman in our life
1st Course Montego Bay Sangria Mocktail Spicy Peach Skewers
2nd Course Zheng Shian Xiao Zhong Chinese black tea, smoked leaf ancestral production process. A paradoxical coarse and suave taste with mild sweetness that calls for more than one cup. Verrine: Verrine: Tomato and basil soup From Meez Cuisine
3rd Course Assam Marangi An Indian black tea, brisk, full bodied and generous. The perfect example of the very best SFGTFOP1 high grade Petits Fours: Foie gras toast Smoaked Salmon brioche navette Escargo in brioche with parsley butter From Yann Haute Pâtisserie boutique
Trou Normand Mo Li Long Zhu (Dragon's Pearls) Pearls) 4th Course Si Ji Chun Oolong This Taiwan high grown green oolong is like a fresh spring bouquet. You will be surprised by its floral aromas. Aged Comté french cheese Gourmet Sauvage Wild Prun sauce
5th Course Bergamot Pouchong oolong A classic Bao Zhong oolong flavored with natural Italian bergamot essential oil. You will never forget this taste. Lemon Meringue Tartlet Almond Cookie Strawberry Panna Cotta From Éclair de Lune Pâtisserie