Word: ranvier
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Dates: during 1982-1982
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...passport formalities. The bubbly flows. People meet and chat easily. The meals, whipped up in a space hardly bigger than most apartment kitchens, include dinner and a next-day brunch. They would probably earn the rolling restaurant one toque in the Gault-Millau Guide. After dinner, Chef Ranvier gives one impressed guest his recipe for le foie gras de canard cuit naturellement. At brunch, rocketing through the broad plains of northern Italy, there is an exceptional dish of small chickens with Albufera sauce. The wine cellar on wheels is more than adequate. The train pulls into Venice...
...rustle, like a grande dame rising from table, the V.S.O.E. slips away at precisely 5:44 p.m. All the food loaded on at Boulogne is French, save for the croissants, which are delivered hot at dawn in Lausanne, Switzerland, and are sadly soggy. The chef on board is Michel Ranvier, a graduate of the renowned Paris restaurant Jamin; he was approved by Sherwood, who is the author of an excellent gourmet guide to London. The train's general manager is Claude Ginella, formerly with the Savoy in Rome and the Meurice in Paris...
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