A Cromesquis of foie gras and truffle for my amuse bouche...
Veal sweetbreads, quails egg and soubise sauce for starter...
Shellfish bouillbaisse for middle course...
Assiette of duck for main course accompanied by a lovely bottle of Gigondas...
and a blackberry frangipane for dessert...
After I had a selection of cheeses and a delightful couple of glasses of vintage port, followed by a glass of Remy Martin Louis XIII cognac. 'Twas a delightful evening.
Of course, in truth I really had a chilli beef pizza, a few pints of stout followed by a bag of tortilla chips in front of the telly, then I nipped into the garage to smoke some Balkan Flake and read Smallholder magazine.