The dinner

 #TSL PANDORATHON 26 - write a poem based on the form of the dinner menu card in a hotel

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Refuge for some is religion

Mine is food, I am afraid 

To say it is. When in need

I turn to the Book:

“ Le livre des menus” 

By whom else than Escoffier

Let’s open it to  May “Carte du jour”

Dinner it reads

Are you ready? Says the maître d’hôtel 

What starter would you like  tonight?

Hors-d’œuvre or potage?

I feel something light to start

What do you recommend?

That’s the way to the MD’s heart

He can show off his knowledge 

And then one can dream 

Should we try: I will translate for you 

As he spells out the menu

Tonight for hors-d’œuvre ,

We have a choice of

Quails eggs, caviar, cantaloupe,

Smoked salmon from the Netherlands,

King prawns in jelly,

Tomato mousseline with pigeon eggs,

Grilled pink shrimps with asparagus tips,

Ham from Westphalia .

Then you can shake your head

And ask innocently 

And for potage?

Oh, he loves it all

And there he goes lyrical

Ah let me see( it’s all comedy)

We have consommés:

Royale with lettuces,

Quenelles de volailles ,

Profiteroles , Portugaise,

Chicken pot, Spring ox-tail, 

Crawfish cream, curried chicken velouté,

Crècy potage, artichoke purée,

Cream of cresson and Sorel.

Now dear friends a word of advice 

Do not rush in to order

For unbeknown to you

There are the fish, the relevés,

The entrées, a buffet froid,

Roasts, salades, vegetables, 

Entremets and last but not least

The desserts to go through.

What a delightful show!

And now, you know, my friends

The how and why a simple meal 

Can take up to three hours

This is l’art de vivre!

Slow down and enjoy!

Lucette C. Bailliet 

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