Firstly, our waiter set down our bowl-shaped plates with the neatly assembled lobster, microgreens and croutons. Then, he proceeded to fill our plates with bisque from his large gravy boat, creating a viscous moat around the mini lobster island. I don’t know why, but this way of presenting soup always impresses the heck out of me. I just find it so elegant and bourgeois (an atas French word that means atas), and it tasted as good as it looked.
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