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January 10, 2006

D: Bon Appetit

Best described as rustic and authentic Provencale cuisine we had found the restaurant entirely by accident that night. Romilly ordered the aubergine en caton and I asked for the house specialty; carbonade d'ame perdu; an aromatic stew of caramelized meat cubes and white beans in white wine.

The waiter approached when we had finished.

“The chef would like to see you, M’sieur”

I went through to the kitchens to praise the chef’s wonderful cooking. When I finished he spoke.

“Unfortunately M’sieur, another guest has ordered the carbonade and we are fresh out of meat.”

With that he hefted his cleaver.

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