Bradford Circle for Foreign Languages

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Dinner at the Terrace July 2016

Final flourish with French flair.

The end of season was celebrated in fine fashion for the French Circle when a dozen of us ate out at the Terrace café restaurant in Saltaire. The French patron and his French chef made sure that we would certainly have a taste of France that evening. We duly obliged by dressing as French as we could with stripy tops and bérets. Maureen broke the mould by wearing an authentic Provençale dress whilst Frazer insisted that his leather jacket was from the original Maigret costume set back in the fifties. Members had pre-ordered their meals from the very French menu and we were soon tucking into our snails, cassoulet, merguez sausages and a whole range of regional dishes to be washed down by, what else, a French wine of our choice. As if the portions weren
t big enough already some even couldnt resist the temptation of a crème brûlée to finally tickle their taste buds.
Exchanges of appreciation made in our best French were made to our very accommodating patron who talked passionately about his food and his business. Members assumed the name of an historic figure for the evening (tirage au sort) and gave a mini explanation in French of course as to what was currently going on in their lives. Victor Hugo (Calvin) admitted to being very busy writing a new book set in Paris, still hadn
t thought of a title but had to leave early to reacquaint himself with his quill and parchment. Dont be so miserable!cried Brigitte Bardot (Patricia) at which point that moment of inspiration was sealed in history…”thats it, Ive got it, Les Misérables!Others suggested that some day it could be maybe made into a film once sepia photography had developed a bit more. Marie Antoinette (Wendy) described how she was finding it hard to give up cake for her latest diet and René (Philip) confessed to having more than a bit of a fling with a young waitress. Gustav Eiffel (Peter) defended the construction of a huge tower in the middle of Paris saying it was a huge Gallic symbol and was already drawing people into the city by the carriage load.
The French evening drew to a close with a chorus of
Chevaliers de la Table Rondeentertainingly sung by our group. Looking to pass the hat (sorry, béret) round we realised by this time we were the last customers in the restaurant but we did get a slight reduction on our final bill for our efforts.
Thanks go to Gustav (Sorry, Peter) for organizing the meal and of course all the members in attendance who entered into the very French spirit of the evening.

Peter Davison

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