We let somebody else cook

We just ate - and ate. 3 hour super relaxed final lunch at an Auberge overlooking the canal. Man, it was chow down time. Here's the menu for today

First off, choose your starter or entrée. Cabecou cheese fried in a pasty sandwich with speck (I've always been suspicious of that term, even if it's just dried ham of some sort)

or the eggplant (aubergine) caponata with smoked trout. Next , decide on main plate - it could be "porcelet" (roast pig in a very unique cut) and they wasted an eggplant on me. How did THAT get on my plate?

or merlu- a Mediterranean white fish.

                                         ---- OR -----

You could supplement your menu with the upgrades below. But best of all, dessert came with the multiple options. Which spoon would YOU use?

Don't blow it and choose the chocolate cake spoon with the nectarine soup spoon or the chestnut mousse spoon. They're all different and I'm sure the dessert dudes would tell you how important it is to eat with the correct spoon. I just want to be the guy in the kitchen with the squeeze bottles full of flavors decorating all the plates.