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The meal was an epicurean extravaganza, the Michelin chef outdoing himself with his nine courses, each richer than the last. Maya nibbled at the fare as first-growth Bordeaux flowed like water, ten cases of Chateau Petrus from a stellar year purchased at auction in New York and shipped to Nahir’s temperature-controlled, eight-thousand-bottle wine cellar for the party. After salad, lobster bisque, and curried shrimp, a small piece of seared pork belly was followed by ostrich in a truffle reduction, which in turn was trumped by poached Chilean sea bass, bluefin tuna, fugu prepared by a master Japanese chef skilled in the art of preparation of the poisonous pufferfish, and the final entrée course of Kobe beef filet.
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