Joyfully, one was given the opportunity to live the dream for an evening- a three course meal made entirely of cake, washed down with Chambord cocktails.
On arrival we were presented with a fork and golden bib inscribed with the oddly French-sounding phrase:
We were led through a lovely faux topiary archway, which was dotted with tropical flowers. To our great surprise the centres of the flowers were edible. So we ate them.
One found ones plate piled entirely with cake and covered in a caramel ‘gravy’. Sick-making indeed.
Deliciously French music filled the room and we all cheered in celebration as the barman removed the cork (and neck) of a champagne bottle by zealously tapping it with the base of a champagne flute. How marvellous!
It was here we found our final course- a Chambord jelly. One’s recollection of the taste is rather vague but, fine.
I feel picking the finale session was a stroke of genius as there seemed to be a surplus of alcohol and one was rather sloshed by the end of the evening. Flapper-eque indeed.