Starter

Coquille de St Jacque with goose liver sauce served with really fine Bordeau red wine.

A note on the wine, I really loved the taste, it had a "Un gout derrierre" is what they called in French I think (have to check that), "an after taste" that really made the taste of the food greater after I took a sip...Not that I am an alcoholic far from that, but drinking wine and try to distinc it is part of the art of entertaining, my most favourite subject along with interior design. I wonder why the hell didn't I go for any of those studies before?