Air France

Appetizer: crêpe filled with salmon; truffle and asparagus tip canapé; tapenade blini with oven-dried tomato. Soup: Du Barry cream of cauliflower soup. First course: caviar and garnish. Main course: tornedos of beef with green peppercorn butter. Dessert: fruit salad.

Drink: Burgundy: Chassagne-Montrachet les Chenevottes 2007; Bordeaux: Pauillac Château Lynch-Bages 2006