Coulibiac

After a multicourse banquet, two food-obsessed members of the New York chapter of the Confrèrie des Chevaliers du Tastevin, a society devoted to the appreciation of wines from Burgundy, took me out for a nightcap. And what did these fines gueules talk about at midnight on very full stomachs? Food, obviously.

With great urgency, the White Russian epicure I will call Igor expatiated on the absolute necessity of obtaining vesiga if you were even going to think about makin