Flowers of perversion... Dare to Surrender?
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Moonlight Love...
I love to watch the moonlight, as it plays upon the ground.. The way it strikes the snow just right, and sparkles all around. Showing us the way to walk, and playing in your hair.. It shines just so and then it shows, our breath upon the air. Our Love is like the moonlight, it shows us where to walk..
On nights like these within these trees, it listens to us talk. I pledge my love to you this night, with witness from above.. I'll be just like our moonlight, and cover you with love.
I'll softly chase the shadows, that may haunt you in the day.. Then when the night is calling, I'm here to show the way. Like creatures of the forest night, that venture forth on wing.. The moonlight is our music, forever it shall sing. So dance with me tonight my love, and throw your cares away..
I'll hold you close and keep you safe, till the coming of the day...
Welcome... Your hand in mine, may I take your coat...please sit. "Coup de foudre"
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Restaurant:
Une Belle Nuit.
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Candle light.
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Music:
Sleep — Max Richter.
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Drink:
Cloudy Bay Sauvignon Blanc 2019.
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Starters:
Gougères.
Delicate Gruyère cheese puffs.
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Niçoise Fried Olives.
Little Niçoise olives stuffed with a creamy mixture of goat cheese, lemon, and thyme, dipped in a Perrier batter.
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Provençal White Bean sauce.
White beans, olive oil, fresh herbs, and the star—a head of roasted garlic. Blended together. creamy, mild.
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Quatre Épices Candied Nuts.
Papiers Provence almonds and the famed French walnuts get coated in a sweet amber of brittle sugar, salt, and quatre épices, a medieval-tasting blend of black pepper with sweet spices cinnamon, nutmeg, and clove.
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Niçoise Salad.
Salad Niçoise hails from Nice, on the Mediterranean Sea, tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes. Light Vinaigrette.
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Drink:
Angélus, St Emilion 2005 Burgundy Pinot Noir.
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Main:
I offer a choice of four main dishes.
Salmis de canard sauvage.
Roasted whole Duck, sliced and reheated in a rich game sauce of reduced game stock with brandy, served with chopped truffles, mushrooms, and shreds of orange peel.
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Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad.
Charred steak on the barbecue is a summer essential,takes it to another level with the addition of crispy potato skins stuffed with fluffy mash and an indulgent blue cheese dressing for the crunchy salad. Hanger steak, often known as onglet, is a slightly lesser-known cut but full of flavour.
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Potage of mussels and salt cod with Whitby crab croutes.
This thick seafood soup, has refreshing notes of fennel and star anise and is garnished with a little crab and parsley sourdough croute. Mussels pair beautifully with the salt cod fillets in this extraordinary seafood dish.
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Dark chocolate and wild mushroom mille-feuille.
This savoury mille-feuille is made up of three layers of puff pastry, and Shows off the versatility of chocolate as an ingredient. Do not fear – the chocolate isn't sweet, it just gives a wonderfully rich depth of flavour to match the earthy mushroom filling in this dish.
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Drink:
Scharzhofberger Auslese - 2018 Riesling.
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Dessert:
Coeur à la Crème With Raspberries & strawberry sauce.
Doesn’t the name of this dessert “Coeur a la Creme” just make you want to swoon? It just sounds rich and luxurious, and that’s probably because this dessert is. This dainty, creamy heart—the name literally translates into "heart of cream"—is rich, sweet, and meant to be shared.
Served wish Raspberries and a luscious think reduced strawberry sauce.
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Conversations, open fire, alluring atmosphere... Wonderful aromas, the night is young?
Knipschildt's La Madeline au Truffe.
La Madeline au Truffle starts with a decadent 70% Valrhona dark chocolate, heavy cream, sugar, truffle oil and vanilla as the base for the rich decadent ganache. A rare French Perigord truffle is then surrounded by this rich decadent ganache; it is enrobed in Valrhona dark chocolate and then rolled in fine cocoa powder. The result is pure extravagance! Lying on a bed of sugar pearls in a gold box tied with a ribbon.
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Drink:
Bodegas Tradición 30 Year Old Palo Cortado.
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"Everything you do seduces me. All you need to do is breathe and I would do anything for you."
It was the wildness of it that got me going: the primal lust, the sheer needs of two people in heat, quickly finding ways to express their sacred hunger to each other in animal passion.
It was the impatience of the way he tore my panties from my body, that really turned me on: I was all he could think of, as his lust got the better of him. I glanced back, and saw the underwear torn and discarded, a little strip of thin black material on the floor, and thought, Yes, this is the kind of impatient sex I’m looking for. The way they looked so small, and cruelly forgotten, was a beautiful symbol of how much we both needed to satisfy our lusts...
