Gourmet Food

By luigi_pagano

Sun, 14 Dec 2025

I'd like to tell you
about a chef I know
who after Rossini
named a tournedos.

He pan-fried the steak
without any kerfuffle;
topped it with foie gras
and some black trufle.

He went on holiday
to the island of Elba
and met the soprano
Dame Nellie Melba.

They had a nice chat
on the golden beach,
she said she was fond
of a ripe juicy peach.

He poached a nectarine,
added vanilla ice cream
plus a rapsberry sauce,
to achieve a swet dream.

Artists' favourite flavour
sparked his imagination
and from the many he met
he got his inspiration.