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Fall Game Feast at Daniel’s with Ariane Daguin, Nov. 18th

This event marks Chef Daniel Boulud’s 6th annual Fall Game Feast. The legendary dinner began as a private affair when friends of the chef, all game enthusiasts, prevailed upon him to prepare “classic rarities” with the bounty of their autumn shooting. Now the dinner is open for the enjoyment of all game lovers and benefits The Bocuse d’Or USA Foundation, of which Daniel Boulud is the Chairman.

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CHAMPAGNE HENRIOT RECEPTION
Pheasant Terrine with Fig

Wild Boar Head Cheese

Wild Hare à la Royale

Wild Boar Ham en Croûte

Squab Ballotine with Chestnuts

Stuffed Duck with Morels and Apricot

Warm Torte of Grousse and Juniper

Damier de Canard et Palombe
Checkerboard of Wood Pigeon & Daikon

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DINNER MENU

Soupe de Perdix Rouge en Croûte
Red-legged Partridge with Savoy Cabbage in a Puff Pastry
Chef Jean-François Bruel

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Salade Tiède de Canard Sauvage
Warm Wild Duck Salad with Porcini, Dates and Arugula
Chef Gavin Kaysen

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Raviole de Lièvre à la Châtaigne
Scottish Wild Hare Ravioli with Chestnuts and Celery
Chef Gregory Stawowy

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Selle de Chevreuil Farcie, Sauce Grand Veneur
Stuffed Millbrook Venison Saddle with Fall Root Vegetables
Chef Eddy Leroux & Chef Pierre Morat

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Pomme Confit au Caramel, Sablé à la Canelle
Sorbet au Cidre Bouché
Honey Crisp Apple Confit, Cinnamon Sugar Cookie & Sparkling Apple Cider Sorbet
Chef Dominique Ansel

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Chocolats & Petits Fours