Wine served with the next 3 dishes, Chambertin Clos de Beze 2000, Pierre Damoy.
Silkee's egg, scrambled and topped with shaved, white Alba truffle.
Wild mallard pastrami topped with shaved black truffle.
Goose breast and stuffing.
Game terrines composed of moose, pheasant, teal and goose with game gelee flavoured with myrica-gale (a type of peppercorn) and wild juniper berries. Chateaux L'Evangile '89 was enjoyed with this dish.
Seared wild mallard duck breast with pine mushrooms and black truffle salad. Chateaux Mouton Rothschild '86, was the accompanying wine.
Pheasant breast with smoked, maple bacon wrapped pheasant leg, blewitt mushroom and sweet corn sauce. '86 Ruchotte Chambertin '96, Esmonin, went well with this course.
Teal breast with "25 psi" pressure-cooked beans and duck leg pancetta. A Beaucastel '89 was a great wine for this dish.
Sioux Lookout, line-caught walleye with shaved Molisian white truffles and chanterelles, all sublimely matched with a Le Montrachet '92, Anson Rodet
Moose tortellini and cubed celeriac in an intensely flavourful, truffled game broth (presented covered) was served with a robust Cote Roti '89, by Marcel Guigal.
The broth, uncovered.
Game tourtiere filled with black pig, moose, pheasant, teal and goose, accompanied by bone marrow. We enjoyed a majestic Chateaux Petrus '85 with the wonderfully gamey tourtiere.
A Toast (appropriately with the Petrus) to our generous host by neurosurgeon Richard Perrin.
The ever genial, hunter extraordinaire and generous host!
The game tourtiere served.
Trillium Woods wild deer and North Bay Caribou with spatzle, red wine-poached abate pear and game jus. A Domaine Romanee Conti 1988 Grand Echezeaux was another magnificent wine enjoyed with this dish.
Vermont Harbinson cheese with shaved truffle and raw honey served with an exceptional and delicious 1983 Chateaux Y'Quem.