Savoy in style

It was quite a meal at the Savoy. First came lobster bisque, though I tasted one of the Dorset snails a companion ordered. Then came beef Wellington, medium rare with Vichy carrots. The piece de rĂ©sistance was the crepe suzette. First butter and squeezed oranges, then Grand Marnier and cognac, then the crepes, and finally flambĂ© with a foot high blue flame. Magnifique…

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