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Updated: May 17, 2025
By previous arrangement, the chair was taken by Andy Plade, supported by two young ladies, and, after saying a welcome to the guests in elegant French, he made a significant gesture to the chief waiter. The most luscious Ostend oysters were at once introduced; they lifted them with bright silver fourchettes from plates of Sevres porcelain, and each guest touched his lips afterward with a glass of refined vermeuth. Three descriptions of soup came successively, an amber Julien, in which the microscope would have been baffled to detect one vegetable fibre, yet it bore all the flavors of the garden; a tureen of potage
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