Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions.
-Elle Newmark
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