In the Hotel Atlantic, a spy is having Christmas dinner with a mathematician. It's the time of the love of their lives.
Between them, over the course of the evening, they ate servings of duck foie gras with a peach wine jelly, Scottish scallops, ham, deboned saddle of lamb from the Auvergne, white beans with truffles, sea bream, poached apricots, bay leaf panacotta, cheeses and chocolates. They drank champagne, a house white wine, Rothschild Bordeaux, Chateau Villefranche dessert wine; he an espresso and she a cup of rooibos tea. There were also almonds and Christmas pudding with brandy sauce from the Ritz in London.
J. M. Ledgard, Submergence.