Gourmet Adviser Pillows

'My compliments...and just one teenie weenie suggestion...to the chef...'

"I was with you right up to the cumin."

"Your food didn't melt, young man... this is the soup course."

'Sparky, fetch me an impudent little chardonnay.'

"I know you didn't order the snails, sir. They're complimentary with the salad."

"And the cheese in your omelette? Cheddar, Brie, aged Gouda, Morbier, Torta del Casar, Double Gloucester, Époisses, Shropshire blue, or American?"

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

"And which regional cuisine would you be interested in this evening—Northwester, Southwestern, Southeastern, or Northeastern?"

'Of course you're very dear to me - that meal just cost a fortune.'

"Waiter! Two of your finest menus!"

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

La Table

"You say your crème needs more Brulée?"

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

"I just finished your manuscript and I found the ending delicious."

'Er . . . and a fork for me...'

"Oh, look- French! Let's try it."

"Compliments to the chef! Pass it on."

'Waiter...my entrée fell over.'

"...But ASIDE from that, how was your trip to France?"

"Keep your glasses on. It will look like twice as much."

"Pizza sounds wonderful. Italian, Greek or Hipster?"

"Can you romance me after my tiramisu?"

French wine

Jeff soon discovered his mistake in ordering the one ton soup.

"Hmmm ... you're right — I forgot the brie."

"Everything taste so divinely artisanal."

"Is the MSG local?"

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

'You realize we're only having three people over...'

"I cook the sausages in French mineral water, I wear a French beret and I can call you 'Monsieur'."

Gaston's Gourmet Truckstop

"Yes, we have blue cheese. Do you want it in electric, sky or navy blue?"

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

"Is the asparagus farm-raised or wild-caught?"