`Babette's Feast,' from fable to table

From: Chicago Sun-Times | Date: May 19, 1988| Author: | Copyright information

There we were, a tableful of acquaintances at best, slightly awkward as we fit into a small dining room for what we hoped would be a lovely meal.

And as the foods came - ethereal dishes such as turtle soup with veal quenelle accompanied by Sandeman Royal Esmeralda Rare Amontillado Sherry; blini with caviar and creme fraiche, washed down with Veuve Cliquot Champagne; and tender quail with buttery foie gras, served with Clos de Vougeot, a magnificent Burgundy - the room became warmer, the lighting softer and the conversation more lively.

We were caught up in the spell of Babette's feast.

...

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