Inspired Autumn Menu by Chef Andrew

Chef Andy is making passengers’ mouths water with seasonal dishes, like these.

Entrée

Fresh goats cheese and truffle mousse with tempura basil

White wine:  Chateau Mire l’Etang “Aimee de Coigny” 2012 AOC La Clape

Plat Principale

Roasted, spiced quail and aromatic couscous with pomegranate

Red wine: Chateau Ollieux Romanisse “Reserve” 2012 AOC Corbieres

Plateau Fromages

Camembert

Bresse Bleu

Dessert

Poached pear with pistachio brittle and salted caramel ice cream

Desert wine:  Domaine de la Barroubio “Muscat Doux Petits Grains” AOC Saint Jean de Minervois