One night in Bayeux.

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It was good to sit in the late afternoon sunshine behind Bayeux cathedral and enjoy a Ricard before dinner arrived: a piece of steak cooked au point. Not only so, but the waiter had the good sense to hold off with the food before Sir had enjoyed and finished his aperitif. Quite often, especially in Ireland, Sir’s food arrives while the aperitif is still being enjoyed, aperitifs being a foreign concept at home. The attitude seems to be to feed the customer and move him on as quickly as possible, with no space to breathe between courses. But Paul-Grégoire got it right, and my steak didn’t have to compete with the aniseed taste of my Ricard. Even after I had mopped up the last of the sauce au poivre with a hunk of bread I was still left in peace for a while to savour the delights of the meal as the rays of the setting sun glinted off the cathedral windows. Then came Crème Brûlée (correctly spelled) and finally a cognac. Oh and then the bill.