• Chef Christophe Gondeau discussed the menu for the evening.
• ©Paul Eggermann

• Chef Christophe brought a wonderful array of French cheeses to go with out quaffers. THANK YOU CHEF!

• And a few more.

• Chef and Johnny get going on the veal.

• Do you think Doug will really eat a raw chicken liver?

• The tomato sauce is in the works.

• Here's MEL!

• The souffle team got right to work.
• ©Paul Eggermann

• The apple peelingteam.

• Paul and George peeled a lot of apples with some help from a few others.
• ©Paul Eggermann

• I think he's got the wrist action just right.

• The apples were poached in a sugar, water and butter bath until tender.
• ©Paul Eggermann

• Veal bondage. Yum!

• First Course: Cheese Souffle. It was delicious!
• ©Paul Eggermann

• Chef gets into the action with the cheese grater.

• Mel talked about the preparation of the souffle.
• ©Paul Eggermann

• Paul and George start to poach the apples.

• Andre told us he picked all French wines for this Event.
• ©Paul Eggermann

• First Coarse: Souffle de fromage avec salade.

• He picked a nice red from Nimes.
• ©Paul Eggermann

• Third course:

• Chef explained why the souffle did not fully expand. It was still delicious!
• ©Paul Eggermann

• Jay enjoyed meeting Chef Christophe.

• Chef demonstrates how to remove the mousse from the baking dishes.
• ©Paul Eggermann

• Lily was presented with a plaque for the walls at D'Artagnan.

• Tony is being very careful with plating the second course.
• ©Paul Eggermann

• First Coarse: Souffle de fromage avec salade.
• Paul Eggermann

• Second Course: Gateau de foie de volailles (Lyon/France specialty) w/ tomato coulis
• ©Paul Eggermann

• Chef gets the guys started on deboning the veal racks.

• Andre picked a French Carignan from old vines for this course.
• ©Paul Eggermann

• They DID IT!

• Nice label too!
• ©Paul Eggermann

• Johnny sears them off.

Green

• Chef Christophe thought the dish was perfectly executed.
• ©Paul Eggermann

• Prepping the veal loin for the next step.

• Paul prepares the puff pastry for the tart tatin.
• ©Paul Eggermann

• Chef Christophe watches as Paul lays down the apple for the tart tatin.

• The veal roast is about to be plated.
• ©Paul Eggermann

• Third Course: Roti de Veau Orloff w/ pommes dauphines
• ©Paul Eggermann

• Jay explained what took so long.
• ©Paul Eggermann

• Andre had a nice French red wine to go with the veal.
• ©Paul Eggermann

• Chef gave his take on the preparation.
• ©Paul Eggermann

• Different pans gave different results for the tarts.
• ©Paul Eggermann

• Tart Tatin fresh out of the cast iron skillet.
• ©Paul Eggermann

• Paul and George cut up for the camera while slicing the tarts.
• ©Paul Eggermann

• Fourth Course: Tart Tatin with Creme Fraiche.
• ©Paul Eggermann

• Chef Christophe really liked the Tart Tatin.
• ©Paul Eggermann

• Andre expounded on the way he selected the dessert wine.
• ©Paul Eggermann

• Efrain presented Chef Christophe with a rare bottle of Les Marmitons wine.
• ©Paul Eggermann

• Lily was presented with a plaque for the walls at D'Artagnan.
• ©Paul Eggermann