Perfection. Note the Chardonnay, Cabernet Sauvignon and beer. The next course was a Penne Bolognese:
Excellent. Then veal with foie gras and truffles:
Heaven. I got an overdose of foie gras, and the spinach was just right. Then gorgonzola cheese (Picconte DOP Mountain), which was spectacular, with a barolo cheese and Port, followed by a cappuccino:
Yes, my best meal on this trip. The total cost approached $75.
The chef of the night, Krit "Toby" Prathuangsukh came by to say hi:
Very few first class flights these days serve caviar, and this one did:
The truffles lasagna was spectacular: