The words brought an immediate response from Joseph Tourcoing. “Monsieur le Viscomte, this soufflé is magnificent! Never have I tasted better!” Murmurs of agreement ran from seat to seat. “Really superb, monsieur, really superb!” confirmed Alfred Rostaing, the other restaurateur in the room. He said it quickly so as to return at once to finishing the soufflé. A waiter had placed this outstanding hors d’oeuvre before the viscomte as he sat down and he lost no time in dispatching it, nodding with satisfaction as he did so. Waiters flowed in, removing the soufflé dishes and replacing them with another dish. A wine was being poured and I contrived to get a glance at a label. It was a Musigny Blanc, a white burgundy that is lighter than most and fresh enough that it remained aloof from intruding on the meal. The next dish was a mousse, just a tiny mound, and I heard Rostaing comment quietly that it was prepared from river trout.
