Welcome Drink (Glass of Champagne, Pannier Brut)
Starter: Spinach and cream cheese roulade with a tomato chutney
Main course: Cured loin of pork with a grain mustard sauce and mashed potato with green cabbage
(Also available: River cobbler wrapped in leek, carrot and spring onion with orzo pasta and a chive cream sauce)
Dessert: Toffee apple spong with a crumble top and custard
Hot drinks (Coffee, Tea or Hot Chocolate): 2 cups, with a small piece of Côte d'Or Chocolate.
Wine: 1 Bottle (35cl) of Château Marin Bordeaux (2002) and 1 Bottle (35cl) of Bouchard Père et Fils Morgon 2001.
(Also available: Les Jamelles Syrah 2002 Pays d'Oc (Red); Antonin Rodet Chardonnay 2001 Pays d'Oc (White); Château Tour de Mirambeau Bordeaux 2002 (White))
Apart than a better seating area, catering is probably the best reason to opt for First class rather than Standard Class when travelling on Eurostar. Meals are of much better quality than those served on shorthaul flights, even in Business Class..
13th December 2003. P.L.Guillemin (plguillemin@yahoo.fr)