:42:24
The difficulty is in the rapport
between the taste of the wine...
:42:29
and the moment
when each dish is ready.
:42:31
Each, first, must be steeped in the
juices in which it will partly cook.
:42:37
The final cooking will be done
in a brioche pastry.
:42:44
So let's start.
:42:58
Sherry for the chicken.
:43:09
Port for the duck.
:43:20
And champagne for the goose.
:43:36
A bit more.