Tasting menu. Fois Gras was superb with this Condrieu (Francois) Merlin - both incredibly delicate tastes, that melt in your mouth with no after-taste. 100% Viognier. Crozes Hermitage "Petite Ruche" (white) - 60% Marsanne 40% Roussanne. From Carpoutier (large scale wine maker). A white, very similar to Condrieu in it being light, but slightly stronger and so a perfect match for the trout. Saint Joseph Faury. Same grapes as above, but again a touch stronger to balance the saltiness in the langoustines. Cote Rotie "Sarrazine" Bonserine. Yet again a perfect balance, with the gently cooked pigeon, almonds & Tonka spice (had to ask what Tonka is!). 100% Syrah, much lighter that the 100% Syrah from the Languedoc (which itself complimented the gamey boar). Muscat de Beaume de Venise Mourier. Very delicate, to not over-power the strawberries, yet match the Cointreau coulis.