[ Sylvain just laughs as he heads back into the kitchen. The side dishes are already set on the table - a selection of steamed or stir-fried vegetables, some pasta with a creamy sauce, some fresh-baked spice bread.
But it’s the main course that Sylvain had spent the most work on and it’s this platter he carries back to set down in front of Claude a moment later. He’s sure the other man will recognize the familiar scent of roast pheasant with berry sauce. Well. Mostly. He had to substitute the pheasant with a breed of desert grouse native to the wilds around Cadens, but with the right spices, he thinks he got it pretty close.
Fortunately, the dish had always been one of his favorites, too, so he had plenty of opinions on how to make it as close to perfect as he could get. Actually, he’s pretty sure he’d been a way harsher critic in all his taste-testing than Claude would have ever been.
But setting the platter down, he casts the other man a grin, pleased with how the food, at least, had turned out. ]
I hope you’re hungry. I might have gone a little overboard…
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But it’s the main course that Sylvain had spent the most work on and it’s this platter he carries back to set down in front of Claude a moment later. He’s sure the other man will recognize the familiar scent of roast pheasant with berry sauce. Well. Mostly. He had to substitute the pheasant with a breed of desert grouse native to the wilds around Cadens, but with the right spices, he thinks he got it pretty close.
Fortunately, the dish had always been one of his favorites, too, so he had plenty of opinions on how to make it as close to perfect as he could get. Actually, he’s pretty sure he’d been a way harsher critic in all his taste-testing than Claude would have ever been.
But setting the platter down, he casts the other man a grin, pleased with how the food, at least, had turned out. ]
I hope you’re hungry. I might have gone a little overboard…