Then go for Tournedos Rossini: a real chef won't let you down on this one. Best filet, cooked just medium, served on some toast (iirc). The difference comes with choice of the meat (it should literally melt on your tongue) and that of the foie gras: even cooked you can tell whether it's a really good one or supermarket stuff.
Of course if she is really good she'll manage a slice that's thick enough and won't break it once it's been cooked to transfer to the meat. If she's definitely good the sauce will match the flavours in the foie, but maybe won't be based on the same alcohol (cognac, usually) and if she's utterly irresistible she'll add a personal touch, like mushrooms or something. Watch out for the vegetables on the side, too - a good surprise there is worth millions.
For starters whatever takes your fancy. Bouillabaisse, as suggested, can be wonderful, the same can be said for any fish soup (or even lobster soup!). When in doubt go for salade pˇrigourdine: usually a basic tossed salad made more interesting with smoked duck breasts, shavings of foie gras, gˇsiers confits (however you translate that into English) and cro˛tons.
As for dessert (after cheese of course!) ask for the sort of things that have to be cooked at the last minute if they are to be good: cr¸me br˛lˇe, or even better tarte Tatin (basically a caramelised apple pie that's cooked upside down, served warm with cream or ice cream - almost enough to make you believe mankind, if it's well done).
Help Warm Pouilly FumeI have just had a disaster in the office, in which I keep a dear little orange fridge with a full-sized picture of Shrek's face on...
Now stop it, you're making me hungry. :)
Skyrocketing Salmon 754DDT is a bad case to choose because there is little and conflicting evidence that it has harmful effects on humans. The main problem with it was the...
Greg --
Why couldn't you just say "Drink, it's a Merlot"?
No ficus = no spam
