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Updated: August 11, 2024
MENU Potage aux tomates Coquilles de crevettes Barbue. Sauce câpres Pommes nature Filet de boeuf Flageolets. Pommes rissolées Asperges de Malines Sauce au beurre Pigeonneaux rôtis. Petits pois Poulets farcis. Compote de mangues Canetons rôtis. Salade russe Gâteaux Ananas au kirsch Fruits. Desserts
For the first time in the history of the Grand Sybaris Hotel, he was presenting to its guests the dish which he had brought to that pitch of perfection which almost amounts to scandal. Canetons a la mode d'Ambleve. In thin gilt lettering on the creamy white of the menu how little those words conveyed to the bulk of the imperfectly educated diners.
A murmur of much humming rose from half the tables in the room, and some of the more overwrought listeners laid down knife and fork in order to be able to burst in with loud clappings at the earliest permissible moment. "And the Canetons a la mode d'Ambleve?
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