Quote image editor
“Laid out before him were dishes detailed in gold inscription: Tourte de Faisan aux Truffes, Blanquette de Veau, Barbue aux Huîtres, Tripes à la mode de Caen. Simon explained the preparation of each dish so lovingly that it would have suited Zod to not eat at all and simply listen to this man as he translated the truffled pheasant in pastry, the creamy veal stew with pearl onions and mushrooms, the poached brill with oysters in brown butter, the baked tripe with calvados, and the wine they must order to accompany it,” — Donia Bijan
Laid out before him were dishes detailed in gold inscription: Tourte de Faisan aux Truffes, Blanquette de Veau, Barbue aux Huîtres, Tripes à la mode de Caen. Simon explained the preparation of each dish so lovingly that it would have suited Zod to not eat at all and simply listen to this man as he translated the truffled pheasant in pastry, the creamy veal stew with pearl onions and mushrooms, the poached brill with oysters in brown butter, the baked tripe with calvados, and the wine they must order to accompany it,