According to the ribbon-bound, creamy, thick paper menu sitting on my lap right now, on the 25th January of this year, at about 7.45 p.m. I was tucking into a “Courte nage de langoustines au persil frais” – or “aromatic langoustine broth with fresh parsley” at La Bagatelle, restaurant of the Grand Chalet hotel, Gstaad. There may not be a press invite to “Dinner” heading my way any time soon, but boy do I get some good breaks in my line of work. Continue reading
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