Final results. Test session was red flagged for an accident on the Mulsanne right when everyone started to pick up the pace.
Ford GT Owner VIP Hospitality at the 2016 24 Hours of Le Mans
- Thread starter dbk
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texas mongrel
GT Owner
LA RESERVE
Dîner du Vendredi 17 juin 2016
Dinner Friday, June 17, 2016
Menu
Apéritif servi à table /Apéritif served on table
Champagne Mumm, bière pression, Mojito, rosé
(Coca, Perrier, jus d’orange, eaux)
Champagne Mumm, draught beer, Mojito, rosé wine
(Coca, Perrier, orange juice, waters)
Crudités, tomates cerise, concombre, choux fleur, carottes, sauce Cocktail.
Rillettes du Mans
Terrine de Lapin Maison
Raw vegetables with cocktail sauce.
Rillettes from Le Mans
Homemade Rabbit terrine
Entrée/Starter
Foie Gras poché au Naturel et au Vin de Loire, Mesclun et Asperges
Vin Blanc *VIOGNIER*
Foie gras naturally poached in Vin de Loire, Mixed salad leaves and Asparaguses
White wine *VIOGNIER*
Plat/main plate
Carré de Veau Fermier, Sauce Truffe blanche d’été,
Aux Girolles et son Ecrasé de Pommes de Terre
Vin Rouge CHINON *Château La Grille 2010*
Loin of farm veal, Summer White Truffle Sauce
With Chanterelles and Mashed Potatoes
Red wine CHINON *Château La Grille 2010*
Fromage/Cheese
Sélection de trois Fromages de France
Selection of three cheeses of France
Dessert/ Dessert
Petit Macaron citron et fruits rouges, Délice Chocolat, Crème Brulée
Small Lemon and red fruits Macaroons, Chocolate delight, Caramelized Custard Cream
Dîner du Vendredi 17 juin 2016
Dinner Friday, June 17, 2016
Menu
Apéritif servi à table /Apéritif served on table
Champagne Mumm, bière pression, Mojito, rosé
(Coca, Perrier, jus d’orange, eaux)
Champagne Mumm, draught beer, Mojito, rosé wine
(Coca, Perrier, orange juice, waters)
Crudités, tomates cerise, concombre, choux fleur, carottes, sauce Cocktail.
Rillettes du Mans
Terrine de Lapin Maison
Raw vegetables with cocktail sauce.
Rillettes from Le Mans
Homemade Rabbit terrine
Entrée/Starter
Foie Gras poché au Naturel et au Vin de Loire, Mesclun et Asperges
Vin Blanc *VIOGNIER*
Foie gras naturally poached in Vin de Loire, Mixed salad leaves and Asparaguses
White wine *VIOGNIER*
Plat/main plate
Carré de Veau Fermier, Sauce Truffe blanche d’été,
Aux Girolles et son Ecrasé de Pommes de Terre
Vin Rouge CHINON *Château La Grille 2010*
Loin of farm veal, Summer White Truffle Sauce
With Chanterelles and Mashed Potatoes
Red wine CHINON *Château La Grille 2010*
Fromage/Cheese
Sélection de trois Fromages de France
Selection of three cheeses of France
Dessert/ Dessert
Petit Macaron citron et fruits rouges, Délice Chocolat, Crème Brulée
Small Lemon and red fruits Macaroons, Chocolate delight, Caramelized Custard Cream
Awsum GT
GT Owner '18
Brombear
GT Owner
BAT
GT Owner
Xcentric
GT Owner
fjpikul
GT Owner
Sinovac
GT Owner
Make sure you ask if the boeuf formerly mooed or whinnied. Malcolm tricked me into eating horse and I haven't been able to watch the Kentucky Derby since.
Saint Ho
GT Owner
The responsible of the kitchen, is Olivier Boussard, «*One Star Chef*» in the famous Michelin guide.
His cuisine is remarkable, and despite the difficulty of doing for so many people, it will be a must.
When I travel in the Le Mans region, I never hesitate to make a detour and have a dinner in his restaurant.
For our gathering in the Le Mans Classic, three weeks later, I also choose Olivier Boussard to be responsible of the «*Gourmet Dinner*» that I organize for the fifty members of the European Club, inside the circuit.
His cuisine is remarkable, and despite the difficulty of doing for so many people, it will be a must.
When I travel in the Le Mans region, I never hesitate to make a detour and have a dinner in his restaurant.
For our gathering in the Le Mans Classic, three weeks later, I also choose Olivier Boussard to be responsible of the «*Gourmet Dinner*» that I organize for the fifty members of the European Club, inside the circuit.
GKW05GT
GT Owner
- Status