Therre used to be a little french place in Crown Point called Bon Appetit

Louis Retallieu was a master chef, and the restaurant was amazing. They lived upstairs, served guests downstairs, and Louis was a family friend. On several occasions I sat in his little private dining area with a group of friends and yapped late into the night, drinking expensive wines and smoking fine cigars while the pate came to the table in loaves like bread, and everyone argued about rugby (Except me, of course, i was busy taking in the food).

I hardly ever ate an entree there, the appetizers and dessert courses were so amazing. Louis made his own pate, which was insanity itself, served it on some kind of a crisp wafer whose subtle flavor made the pate stand big and tall, and the caper berries and juice therefrom wetted the pate and the crisp and opened the taste buds to receive the wondrous taste. A few sprinkles of a crumbly cheese of some kind that had a slightly nutty and fruity flavor completed the dish. Combined with a glass of Chateau Rieussec from the mid 90’s and a cup of espresso, it was a meal all unto itself, in aroma, flavor, richness, and it’s overwhelming ability to satisfy.

Following this was a poached pear, drizzled with a slightly sweet sauce which combined the flavors of honey and coffee, which took advantage of the already overtittilated taste buds and slapped them into submission, and you didn’t want to eat for the next three days, so as to retain the aftertaste for the longest possible period.