THE MENU Kir Royale with Vanilla Cognac Individual Terrines of Smoked Salmon and Scallops White Root Vegetable Soup with Thyme Butter Chablis Truffle-Scented Roast Turkey with Shallots and Chestnuts Potato Galette with Wild Mushrooms Haricots Verts and Carrots with Mustard and Chervil Red Burgundy Country Apple Tart with Spiced Brown Butter
