There were two parts. Lunch was centered around a cheese
souffle, made (not by me) exactly according to Julia Child's recipe,
an approach that highly reliably comes out perfect.

Dinner was centered around an inpromptu salad of watercress, shallot,
roasted potatoes (not warm), and sliced leftover rib roast that I
heated in the oven a few minutes in a bit of olive oil, and then partly
blotted afterwards. This salad was dressed in a vinagerette
using Provencal olive oil. With this we had a Robert Sauret
Zinfandel.

Steve