To compliment a selection of superb Burgundy wines especially chosen by Ritz Sommelier Bruno Murciano, a special menu for this fabulous dinner on the 21st March 2007 has been created by Executive Chef John Williams. Savour a Terrine of Bresse Chicken and Foie Gras, Fricassee of Scallop and Langoustine and Fillet of Lamb accompanied by some of the finest Burgundy wines.
