The Ritual of Lunch

….. there is something ever so slightly wicked about lunch, bringing with it the heady tang of forbidden fruit.
(Keith Waterhause in The Theory And Practice Of Lunch)

Just as a starter, or a condiment to the aperitif, there is your local fortune teller. He keeps the conversation going until everybody is comfortable and resigned to the fact, that this is the beginning to a ritual we engage in almost every Sunday. Hours of company of family and friends and sometimes complete strangers. And spectators … 

But the food …. always in abundance, taken leisurely … companionship …

If the food is good thats great. If the food is great thats good. But while a bad meal can never a good lunch, it does not follow that fantastic meals make a fantastic lunch, other things not being equal. (Keith Waterhause)

And let there be dessert. Almost an experience with overtones of the bedroom. It is the only course of lunch where you really share. 

Dessert, the joint use of an inherently finite good ….

Peach Tart a la Tatin, not too sweet, butter not margarine, fresh peaches, fresh lemons. It is autumn and fruits are in abundance and at their best. You Have Your Lebanon And …

Little decadence in the form of real canadian dark-maple-syrup ….

…. no ice cream this time, but we will rectify this at our next gathering, celebrating this little simple meal … sheer bliss … 

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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