High times on High Street.

Our menu today, and I won't translate, is:
  • Entrée:  Salade de rillons façon Gargantua.
  • Épaule d'agneau et sa jardinière de légumes
  • Assiette de sorbets.

The dish see here is the dessert of assorted sherbets with fresh fruits.  Such a meal might not quite have satisfied the giant Gargantua himself, but none in our group goes hungry today.

PS:  Kelly wants one and all to know that she actually "tried" the shoulder of lamb.  (She may resent those quotation marks, but the substantific marrow of her dish was past on to those with more Rabelaisian appetites...)

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This page last updated on 6/24/2001 9:29:52 PM.