Tranches de Vit, Volume 4 (Orgy at the restaurant)

Erica's gonna put you. Thank you, Erica.

Okay.

-Excuse me.

-Proceed for anything that comes up.

All this.

Could we have a little aperitif, please?

Good evening, ladies.

Good evening, sir.

I'll introduce you to the menu.

So you have the specials that are.

The idea here.

On the other hand, we've got stuffed balls, blown mussels.

On the other hand, we have a little specialty that's not about.

Yes, look.

So, it's a two- onions tart.

Ah!

It's perfect.

Then I'll call you my cook.

He'll explain to you what it's made of and.

And then, you know,.

No, but...

Herbert?

Yes, I'm coming.

I'm coming.

So Norbert will explain the specialty.

Norbert, would you please explain to these two lovely trees.

Your specialty.

Yes, of course.

High ball.

The French maid with two onions.

I'll leave you with the ladies and you explain.

It's an onion fricassee.

And then I put in a little extra special cream.

You see, you see, like this.

What kind of cream?

Meaning a good jute,.

And then I got the soft fire, you know?

Oh, my God!

Yes.

What do you think?

How bad can it be?

It's a special joust.

It works very well.

Do you do this every day?

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