READ CAREFULLY, AND FIND OUT WHICH COUNTRY MY GUEST COMES FROM

- I hope I won't give him a bad impression, since my guest is used to one of the best 'cuisines' in the world! Sauces are ready. I prepared vol-au-vent, goose liver croutons and oysters as hors-d'oeuvres. Turkey stuffed with chestnuts and duck with olives to follow. After which an assortment of Cheese. I'll crack open a bottle of Bordeaux, and we'll finish with chocolate mousse.
If you didn't get who my guest is, click here