A 2011 Mersault, beautiful buttery Chardonnay that I’ll seek out in future.
A 2007 Château Branaire-Ducru 4ème Cru Classé from Haut Médoc (to go with my steak later).
Caviar, Italian (so is it really caviar? Regardless it was as good as any I’ve had) with chilled Belvedere vodka.
And a nice note from the crew.
What a way to start a meal service.
