" Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions. "

― Elle Newmark , The Book of Unholy Mischief