We ate simply, first splitting a bruschetta of mortadella, pistachios, and honey mustard, with parsley leaves on the side. I went on to a variation of a niçoise: beautiful tuna, black and niçoise olives, capers, nice lemon wedges, lettuce of course, and thinly sliced fennel.
Chablis (!) in carafe, half a liter, very true to type
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AT HOME THEN we needed only a bowl of minestrone, which Cook produced with customary authority out of beans, carrots, potatoes, sausage, and I know not what else: it was excellent.