Word: benardin
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Dates: during 2000-2009
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...have finished with your drinks, shall we proceed to dinner? Tonight’s menu—lobster bisque, rosefish, hazelnut soufflé—will be prepared by our star chef Jean Luc, who trained for six years at Le Benardin julienning carrots and perfecting his flambé. What was that? No, unfortunately, at the present time we do not prepare beef tacos, though high demand may necessitate a reconsideration of our current bill of fare. It is possible, however, that ramen noodles al dente—a staple of your demographic, we hear—are currently...
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