The table also includes mixed berries with a 1968 champagne sabayon cream sauce, king oysters ($ 100 each), stuffing with Japanese Prized Wagyu beef ($ 475 / lb.) (fortune.com)
For the Champagne sabayon: 4 egg yolks 1/4 cup sugar 1/2 cup champagne 1/3 cup heavy cream, whipped to medium peaks (gildedfork.com)
As comfortable as I am with making sabayons, I went a little crazy and made a strawberry foam with my cream whipper to accompany the pie. (epicurious.com)