Consort: 100 course menu

Looking for a #chef:
! suggest a 100-course dinner menu
# Hosting 6 guests
$ total prep time under 5 days
$ include a wine pairing for each course
% numbered list, one course per line
@ experienced professional chef and kitchen staff
* concise

**100-Course Dinner Menu** 
(6 guests · professional brigade · total prep ≤5 days · micro-portions)

1. Oyster leaf with seawater gel – Champagne Blanc de Blancs 
2. Cucumber juice sphere – Champagne Blanc de Blancs 
3. Tomato water consommé – Champagne Blanc de Blancs 
4. Radish and butter canapé – Champagne Blanc de Blancs 
5. Smoked eel on brioche – Champagne Blanc de Blancs 
6. Foie gras torchon micro-cube – Sauternes 
7. Quail egg with caviar – Champagne Rosé 
8. Sea urchin toast – Chablis Grand Cru 
9. Langoustine tartare – Chablis Grand Cru 
10. Scallop crudo, yuzu – Chablis Grand Cru 
11. Tuna belly, soy gel – Sake junmai daiginjo 
12. Salmon, dill oil – Grüner Veltliner 
13. Trout, horseradish snow – Grüner Veltliner 
14. Mackerel, cucumber – Albariño 
15. Sardine, tomato – Albariño 
16. Crab, apple – Riesling Kabinett 
17. Lobster, coral butter – Meursault 
18. Prawn, chili oil – Meursault 
19. Squid, ink – Vermentino 
20. Octopus, paprika – Vermentino 
21. Clam, garlic foam – Muscadet 
22. Mussel, saffron – Muscadet 
23. Oyster, mignonette snow – Champagne 
24. Abalone, butter – Champagne 
25. Geoduck, citrus – Champagne 
26. Soft-shell crab, tempura – Champagne 
27. Frog leg, garlic – Sancerre 
28. Snail, parsley butter – Sancerre 
29. Sweetbread, morel – Pinot Noir (Burgundy) 
30. Bone marrow, parsley – Pinot Noir (Burgundy) 
31. Asparagus, hollandaise – Grüner Veltliner 
32. Artichoke, vinaigrette – Verdicchio 
33. Pea, mint – Sauvignon Blanc 
34. Broad bean, pecorino – Vermentino 
35. Corn, brown butter – Chardonnay 
36. Mushroom, thyme – Pinot Noir 
37. Truffle, egg – Pinot Noir 
38. Potato, caviar – Champagne 
39. Beet, goat cheese – Pinot Noir 
40. Carrot, cumin – Riesling 
41. Chicken, morel – Pinot Noir 
42. Squab, cherry – Pinot Noir 
43. Duck, orange – Pinot Noir 
44. Guinea fowl, sage – Syrah 
45. Quail, grape – Syrah 
46. Turkey, cranberry – Pinot Noir 
47. Rabbit, mustard – Pinot Noir 
48. Hare, chocolate – Syrah 
49. Venison, juniper – Cabernet Sauvignon 
50. Lamb, rosemary – Cabernet Sauvignon 
51. Beef tartare – Cabernet Sauvignon 
52. Wagyu, wasabi – Cabernet Sauvignon 
53. Veal, lemon – Barolo 
54. Pork belly, apple – Barolo 
55. Suckling pig, fennel – Barolo 
56. Wild boar, berry – Amarone 
57. Goat, herb – Grenache 
58. Bison, blueberry – Malbec 
59. Elk, juniper – Syrah 
60. Foie gras, seared – Sauternes 
61. Cheese: fresh chèvre – Sauvignon Blanc 
62. Cheese: soft-ripened – Champagne 
63. Cheese: washed-rind – Gewürztraminer 
64. Cheese: hard alpine – Barolo 
65. Cheese: blue – Port 
66. Palate cleanser: cucumber granita – none 
67. Palate cleanser: yuzu sorbet – none 
68. Palate cleanser: green apple – none 
69. Palate cleanser: mint – none 
70. Palate cleanser: ginger – none 
71. Chocolate, sea salt – Tawny Port 
72. Chocolate, caramel – Tawny Port 
73. Chocolate, raspberry – Banyuls 
74. Chocolate, mint – Banyuls 
75. Vanilla crème brûlée – Sauternes 
76. Lemon tart – Moscato d’Asti 
77. Berry pâté de fruit – Moscato d’Asti 
78. Passion fruit curd – Late-harvest Riesling 
79. Mango, chili – Late-harvest Riesling 
80. Pineapple, rum – Rum 
81. Banana, caramel – Rum 
82. Coconut, lime – Tokaji 
83. Almond, cherry – Tokaji 
84. Hazelnut, chocolate – Vin Santo 
85. Pistachio, rose – Vin Santo 
86. Coffee, cream – Vin Santo 
87. Tea, bergamot – none 
88. Ice cream: vanilla – none 
89. Ice cream: chocolate – none 
90. Ice cream: strawberry – none 
91. Mignardise: macaron – Champagne 
92. Mignardise: tuile – Champagne 
93. Mignardise: truffle – Champagne 
94. Mignardise: financier – Champagne 
95. Mignardise: pâté de fruit – Champagne 
96. Petit four: madeleine – Champagne 
97. Petit four: canelé – Champagne 
98. Chocolate mendiant – Champagne 
99. Fresh fruit – Champagne 
100. Coffee / digestif selection – Cognac or Armagnac