• Prep tables are set up.
• Paul Eggermann

• Andre trimmed the beans.
• Paul Eggermann

• Paul worked on the fois gras creme broulais.
• Paul Eggermann

• Jay sweated over his onions
• Paul Eggermann

• Efrain put his duck fat to good use.
• Paul Eggermann

• Paul keeps the pot moving.
• Paul Eggermann

• The geans are done.
• Paul Eggermann

• Those are BIG duck breasts.
• Paul Eggermann

• Bill works on peeling some oranges.
• Paul Eggermann

• Some bacon was cooked up to garnish the salad.
• Paul Eggermann

• Time to get the amuse out to the tables.
• Paul Eggermann

• The Amuse course: amuse of quick duck liver pate (made with fresh livers, rather than foie gras) on a crostini
• Paul Eggermann

• This Reisling was the perfect accompaniment to go with the fois gras.
• Paul Eggermann

• Nice color.
• Paul Eggermann

• Ed had a good grip on his ingredients.
• Paul Eggermann

• Bob read from the recipe to be precise.
• Paul Eggermann

• Jay added his thoughts.
• Paul Eggermann

• Efrain waxed poetic about thewine.
• Paul Eggermann

• Those duck breasts are ready to go.
• Paul Eggermann

• A nice medley of beans and tomatoes.
• Paul Eggermann

• The potatoes were crunchy and delicious.
• Paul Eggermann

• 1st Course: composed salad featuring confit of Duck gizzards, Lardons of bacon, chestnuts and frisée.
• Paul Eggermann

• Andre created this duck centric menu.
• Paul Eggermann

• Our teams pay close attention to plating and serving size.
• Paul Eggermann

• Third Course: duck with orange brandy sauce - confit and breast with crispy potatoes and roasted green beans.
• Paul Eggermann

• He brought us a Morgon from Bordeaux that was great with the duck.
• Paul Eggermann

• The label tells it all.
• Paul Eggermann

• Paul is busy creating the sugar crust on the fois gras creme brulee. No more pictures after this one. The camera battery went dead!
• Paul Eggermann