Finishing the Burgundy Dinner

This wasn't really how the dish looked, it was the left overs after I realized that I forgot to take a picture of the actual dishes.
Duck Breast with Lavender, Mango and Peanuts
Served with: Domaine Gabriel Billard Pommard 1er Cru "Les Charmots"2005 Cote De Beaune
I cooked the peanuts in water and Jasmine extract, really exciting with the mango and the lavender poach on the duck. Also, we placed cylinder vases full of fresh lavender, orange zest and a tiny bit of Menthol in front of fans in the dinning room after the course was served.
The combination of just a little bit of Menthol Crystals with anything is so intense and can completley fill a room.

Dessert. After tasting through twelve wines, Ben, the sommelier, decided on this wine for the last course. Jean-Luc Joillot Bourgogne "Hautes Cote De Beaune" 2005 Cote D'Or, my notes on the wine where "Onion, Shallot, Fried, Sour braised, Cabbage, Meat, stew?, Would need cream on palate, gherkins, butter."
And I had to take those thoughts and direct them towards a dessert.
Watermelon and Feta Granita with Kalamata Ice Cream and Basil Crumble.
I was happy with it. Along with everyone else.
A little Chocolate Balsamic and Sweet Basil Syrup.