Gourmet Food (edited)

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.

A bottle of vintage wine
helped the food go down
and the recipe became
the talk of the town.

Then, when on holiday
on the island of Elba,
he 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 raspberry sauce,
to achieve a swet dream.

She tasted the concoction
in the morning, at eleven,
and thought that indeed
it was manna from heaven

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

 
© Luigi Pagano 2025