Potted Poussin with Foie Gras, Truffled Poi, and Girolles which is being served with Champagne Veuve Clicquot Rosé Réserve 1995. The individual sautoir's are lined up with their artichoke fold napkin covered serving plates. Chef Robert starts the demo plate by placing a dollop of truffled poi in the bottom of a sautoir. The pouisson breast and leg are placed on top of the poi. Girolles are sprinkled around the pouisson, and garnished with carrots, rutabagas, turnips and onions. The pouisson is topped with a piece of foie gras and about 3 oz of sauce. Garnish with chopped parsley. Again it's an all hands event with each crew member duplicating the plates that went before.
One team starts assembling the plates for the Praline and Dried Fruit Charlotte with Champagne Anglaise Sauce while another places tiny balls of ice cream on cones in beautiful black laminated displays. During service a team was out in the back of the 20 food truck assembling the displays. Absolutely everything goes perfectly.
