The Burgundy Dinner at The Ritz, London

To compliment a selection of superb Burgundy wines especially chosen by Ritz Sommelier Bruno Murciano, a special menu for this fabulous dinner on the 21st March 2007 has been created by Executive Chef John Williams. Savour a Terrine of Bresse Chicken and Foie Gras, Fricassee of Scallop and Langoustine and Fillet of Lamb accompanied by some of the finest Burgundy wines.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.

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