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“Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry.
Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.”