It happened to me again.
It was very sudden.
I didn’t even have time to react.
I’d just finished my gravlax.
I was taking another sip of wine.
And then wham! Down it went.
“With the compliments of the chef,” she said.
As soon as I saw the ubiquitous martini glass and the festering blob of mush I knew.
I’d been “limoncello-ed.”
I checked with my guest – how many courses did we order, eight? No – two.
I looked around.
Had Uber taken us to the Palace of Versailles by mistake?
I couldn’t see any white gloves… only blue jeans on the servers.
Now I had to get creative.
What would I say?
Time was running out.
Soon she’d be back.
“Was the sorbet not to your liking, sir?”
It was too late. I was unprepared.
“Maybe you’d kindly ask Chef how a Puligny Montrachet tastes after sucking on a frozen lemon… ”
I didn’t say that but I should have.
And my point is… Would chefs kindly cease this ridiculous habit of serving sorbets in the middle of a simple meal?
It’s pretentious and not relevant.
There are many ways to enhance a great meal. An engaging smile and a brief visit to the table from the manager would be at the top of my list.
But never a limoncello sorbet!