A Quick Look at the Menu for Monet 2002





Course One: Caviar Mousse in Phyllo Cup.




Pate de Foie Gras au Truffe Noir.

Foie Gras and Black Truffle Pate.




Bisque de Homard.

Based on the deep dark power of the Bisque at La Tour d'Argent.





Pressed Quail.

Perhaps my greatest culinary achievement to date, inspired by the longest running haute cuisine dish in the world (Pressed Duck, 1582).




Sorbet au Champagne.

In the style of the Cordon Bleu, with a hint of raspberry.




Filet Mignon "Foyot".

Topped with the herbed breadcrumbs and cheese designed by Monet's friend Foyot.




Reblochon et Roquefort.

Two incredible and rare French Cheeses.

Gateau au Chocolat et Glace a la Pistachio.

Two of the favorites at Giverny: Chocolate Cake and Pistachio Ice Cream, served with a yellow candy rose.



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