Course Six: Gulf Coast Bouillabaisse, Vanilla Fennel Poached Grouper Cheeks, Clams, Pickled Gulf Oyster, Olive Oil Spoon Bread, Black Garlic Rouille, Saffron Lobster Nage, Sea Urchin Air. Executive Chef Craig Noone of Parlor Market, Jackson, MS. Wine Pairing: 2007 Celestin Blndeau, “Cuvee des Moulins Bales” Sancerre (12). Photography by Langdon Clay.
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