A RESTAURANT CRITIQUE
A recommended restaurant with outstanding cuisine,
assurances given by all those who’ve been.
Original menu which changes each day,
value for money so the top reviews say.
So I took the advice and decided to go;
a report of my findings is given below:
Mixed Vegetable Soup served with a Partisan Roll.
Vegetables cropped in a questionable region
afloat in a broth of indeterminate origin.
A kiln fired roll with a rock hard crust,
exuding aromas of yeasty green must.
Lemon Sorbet
To cleanse the palette – well that’s the idea -
unappetising colour – far too slushy I fear.
Slow Baked Chicken with Thyme Jous, Seasonal Vegetables and New Potatoes.
The slow baked chicken was served up late,
the thyme jous wasn’t worth the wait.
Which season’s vegetables? - open to conjecture
not this season’s crop I would hasten to venture.
New potatoes – well I would certainly hope so -
but the colour suggests they were cropped long ago.
Profiteroles with Whipped Cream
Three balls of lard with cream injected
and the chocolate sauce – it looked infected.
Cheeseboard
The cheese looked dry and I heard myself mutter:
‘Not enough biscuits, and where is the butter?’
Coffee with Mints
An elixier coloured a dishwater grey
the aroma of chickory fermented in hay
And as for the mint it was really quite stale
complete with white bloom and as hard as a nail.
So marks out of ten -I’d give it just three
and that’s being generous – don’t you agree ?