" The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice.
Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear. "

― , Girl Cook