Chef Pierre had worked hard to establish his business. He had no formal training. He simply liked to cook, so he had spent his life’s savings buying a little takeaway with a magnificent view on all three sides of a small lake with ducks, and fields of wild flowers. In fact, each meal came with a little bag of grain free of charge. One could feed the ducks in “Petite Lake” from ones very own table or alternately one could toss the grain into a field of wild flowers for the sparrows.
The diner became so popular that Chef Pierre changed the restaurant’s name to simply “GRUB” and by renaming the items on the menu the food provided exceeded all expectations. Trans-English Channel dishes were a speciality.
Of course the restaurant and menu items were not the only names changed. Chef Pierre’s real name was Barney Grudge, and Mrs Wilma Grudge was known as Maître d' Eloise Beaux-Beauvilliers. Very few could pronounce it but it certainly added a touch of class to the meal, aided greatly by Maître d' Eloise Beaux-Beauvilliers’ ability with accents.
It was when the secretary of the Duke and Duchess of Gradsbury phoned to make a booking that all panic set in. Not only would there be the Duke and Duchess but all tables were booked for the assistants and secret service and anybody who was anybody. Oh! And the local television crew wished to film the preparation of the food.
Nothing phased Chef Pierre. He simply hired five fluent French speakers and got them frying chops and pouring gravy (with a sprig of parsley). The occasion was an outstanding success. The Duke and Duchess were the catalysts to Chef Pierre’s hugely prosperous restaurant empire.
Make sure you visit a GRUB near you.
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