And what a perfect moment for the first part of the meal to come! Bob appeared again, with two black square plates that rested in her hands delicately balanced.

"First course is an amuse-bouche!" she explained. "One of my specialties, actually." There was a small laugh as she set the plates down. "Lemon jelly submerged by fennel puree with a tapenade on top (http://londonfood.typepad.com/photos/uncategorized/amuse_bouche.jpg). I know it might sound a little unusual, but it will open up your pallet for the next part of the meal to come." With a tiny bow, she exited back into the kitchen, stage right.