Mon Dieu!

I didn't think this was possible. I mean, in theory it makes sense, I just never thought of it. Karen's quenelles, foreground, are a kind of fish soufflé in crawfish sauce. I have been told I am now expected to make them on a regular basis. Fine by me. At top is a little slice of heaven: two whole blood sausages, with a sautéed apple, in a philo crust, garnished with a parsley and ridicchio salad. I know, I know--me and the blood sausage. But this was light as a feather and brought the consistency of chocolate cake. In the end, it defeated me.

And this was only one course: rillettes, brandade, salad, legume; gazpacho; the mains; a cheese course; and dessert. Over two glorious hours. Apparently this is typical.