“Servers swept across the floor as they could hear invisible music to oohs and aahs from all the tables. Ours presented us with a palm-sized white plate with two teensy golden choux pastry puffs.
"Foie gras spheres with Sauternes jelly," he proclaimed.
The sweet-savory cloud dissolved on my plate, and I couldn't help but hum. "Holy crap, can I have fifty of those and call it a day?" I said. "That's fantastic."
Nicole nudged me with a grin. "Told you."
After the puffs came neatly squared smoked eel sandwiches, the fish's smoky richness bitten off by sharp horseradish. They were delicious, and fairy-sized. So were the next two dishes.”