Patrick Guilbaud took my hand warmly, as an old friend might.
He hoped that I had enjoyed my meal. “Ah, that dessert with the rosé…” he murmured, clearly reliving the pleasure of it in his own mind.
I, in return, gushed. My first time to eat at Guilbaud’s and, yes, the dessert course had been as sublime a pairing of food and wine as I have had the privilege of tasting. The rest of the meal I might add (in a clear triumph of understatement) was none too shabby either.