A little help, please!
I'm making Christmas dinner here in France and rather than ask my French DH to pick out the wine, or ask him what I should pick up, I'd like to cover the details of the meal from start to finish myself. OK, myself, with a little assistance from my fellow Chowhounds.
Here's the menu:
hors d'oevres of caviar and crème fraîche on blinis
A starter of lobster thermidor
The main is capon stuffed with mushrooms and truffles, roasted potatoes and glazed carrots
cheese plate and salad
Christmas pudding with rum butter
Apart from Champagne or a Crément to start with the hors d'oevres, what to drink for the rest of the meal? We'll only be two adults, so a different bottle for each course may be a bit much. Can I spread the Champagne over into the lobster starter? What would you recommend with capon and truffles that could also make it over to the cheese course? As for dessert, I think a nice decaf will do.
Thanks in advance!