The Big Night

Gina and I had the pleasure of dining where we work last night in celebration of her mom coming to visit and to experience what it's like to enjoy what we prep/cook all day. It was fabulous and we got the "VIP" treatment from our Chef.
He actually insisted on driving us home after dinner in his new Jeep truck spatting French at us the entire way as we nodded, laughed and tried to catch phrases we could understand and respond to. He is quite the character!
We arrived to dine at 7:45 and ended up enjoying our meal until 11:30!
Check out all the food we ate....

Matt pouring us some Veuve Clicquot to begin the food marathon

Amuse Bouche
left to right: foie gras with red wine sauce, brandade (salted Haddock, potato, cream) with butter sauce, pumpkin soup with truffle, goat cheese mousse/avocado mousse/beet vinaigrette

Second favorite dish of the night: pan fried brie and truffle wrapped in something called a brick (kind of like phyllo dough but less annoying) with salad and, more truffle

St. Pierre flavored with saffron, mango slaw, veal jus, and pork foam...my favorite dish of the night!

Pigeon with foie gras, wild mushrooms, tourneed pears in white wine, maxim potato cake, chestnut puree (yum) and duck jus with vanilla bean (this was my least favorite)

Filet of beef with a crepe and "maxim" potato cake with mushrooms, bean sprouts and truffle, celery root puree and a mousse of some tuber I don't know the name of
(Gina and her mom ordered this)

In order of deliciousness:
1. top right- mixed berries with torched sabayon
2. center- chocolate ice cream (tasted like an In-n-Out milkshake)
3. Top left- chocolate lava cake
4. bottom left- vanilla bean creme brulee
5. bottom right- caramelized pineapple with caramel glaze

Mignardines with our cafe: baby madelines, hazelnut chocolates and riz au lait!

Hmm..."RG" again?
How would you feel about your initials being apart of almost every rooms decor in your restaurant?