James Bond dines – from Casino Royale

Casino Royale book cover

“But it was only an infinitesimal clink of foils and as
the bowing maitre d’hotel led them through the crowded
room, it was forgotten as Bond in her wake watched the
heads of the diners turn to look at her.
The fashionable part of the restaurant was beside the
wide crescent of window built out like the broad stern of
a ship over the hotel gardens, but Bond had chosen a
table in one of the mirrored alcoves at the back of the
great room. These had survived from Edwardian days
and they were secluded and gay in white and gilt, with
the red silk-shaded table and wall lights of the late
Empire.

 

As they deciphered the maze of purple ink which
covered the double folio menu, Bond beckoned to the
sommelier. He turned to his companion.

‘Have you decided?’

‘I would love a glass of vodka,’ she said simply, and
went back to her study of the menu.

‘A small carafe of vodka, very cold,’ ordered Bond.
He said to her abruptly: ‘I can’t drink the health of your
new frock without knowing your Christian name.’

‘Vesper, ‘ she said. ‘Vesper Lynd. ‘ ,.

Bond gave her a look of inquiry.

‘It’s rather a bore always having to explain but I was
born in the evening, on a very stormy evening according
to my parents. Apparently they wanted to remember it.’
She smiled. ‘Some people like it, others don’t. I’m just
used to it.’

‘I think it’s a fine name,’ said Bond. An idea struck
him. ‘Can I borrow it?  He explained about the special
Martini he had invented and his search for a name for it.
‘The Vesper,’ he said. ‘It sounds perfect and it’s very
appropriate to the violet hour when my cocktail will
now be drunk all over the world. Can I have it? ‘

‘So long as I can try one first she promised.. ‘It
sounds a drink to be proud of.’

‘We’ll have one together when all this is finished,’
said Bond. ‘Win or lose. And now have you decided
what you would like to have for dinner? Please be ex-
pensive, ‘ he, added as he sensed her hesitation, ‘or you’ll
let down that beautiful frock.’ .’-,

‘I’d made two choices,’ she laughed, ‘and either
would have been delicious; but behaving like a
millionaire occasionally is a wonderful treat, and if
you’re sure . . . well, I’d like to start with caviar and
then have a/plain grilled rognon de veau with pommes ‘
souffles. And then I’d like to have fraises des bois with a
lot of cream. Is it very shameless to be so certain and so
expensive? ‘ She smiled at him inquiringly.

‘It’s a virtue, and anyway’ it’s only a good plain wholesome meal.’

He turned to the maitre d’hotel. ‘And
bring plenty of toast.”

‘The trouble always is,’ he explained to Vesper, ‘not
how to get enough caviar, but how to get enough toast
with it.

‘Now,’ he turned back to the menu, ‘I myself will
accompany Mademoiselle with the caviar; but then I
would like a very small tournedos, underdone, with
sauce Bearnaise and a coeur d’artichaut. While
Mademoiselle is enjoying the strawberries, I will have an
avocado pear with a little French dressing. Do you approve?’

The maitre d’hotel bowed.

‘My compliments, mademoiselle and monsieur. Mon-
sieur George . . .’ He turned to the sommelier and
repeated the two dinners for his benefit .

‘Parfait,’ said the sommelier, proffering the leather-
bound wine list.

‘If you agree,’ said Bond, ‘I would prefer to drink
champagne with you tonight. It is a cheerful wine, and it
suits the occasion — I hope,’ he added.

‘Yes, I would like champagne, ‘ she said.

With his finger on the page, Bond turned to the
sommelier: ‘The Taittinger 45?’

‘A fine wine, monsieur,’ said the sommelier. ‘But if
Monsieur will permit,’ he pointed with his pencil, ‘the
Brut Blanc de Blanc 1943 of the same marque is without
equal.’

Bond smiled. ‘So be it,’ he said.

“That is not a well-known brand,’ Bond explained to
his companion, ‘but it is probably the finest champagne
in the world.’ He grinned suddenly at the touch of
pretension in his remark.

‘You must forgive me,’ he said. ‘I take a ridiculous
pleasure in what I eat and drink. It comes partly from
being a bachelor, but mostly from a habit of taking a lot
of trouble over details. It’s very pernickety and old-
maidish really, but then when I’m working I generally
have to eat my meals alone and it makes them more interesting when one takes trouble.’

Vesper smiled at him.

‘I like it,’ she said. ‘I like doing everything fully, get-
ting the most out of everything one does. I think that’s
the way to live. But it sounds rather schoolgirlish when
one says it, she added apologetically.

The little carafe of Vodka had arrived in its bowl of
crushed ice, and Bond filled their glasses.

‘Well, I agree with you anyway,’ he said, ‘and now,
here’s luck for tonight, Vesper.’

‘Yes,’ said the girl quietly, as she held up her small,
glass and looked at him with a curious directness
straight in the eyes. ‘I hope all will go well tonight.

She seemed to Bond to give a quick involuntary shrug
of the shoulders as she spoke, but then she leant impulsively towards him. :

‘I have some news for you from Mathis. He was
longing to tell you himself. It’s, about the bomb: It’s a
fantastic story.’



simpleERB Update – Release 15.5
We have added a few new things to make life easier and fixed a few things, Merry Christmas!
Problem putting walk-in on a table with compromised stay time from bookings page 
You can now select compromised tables from the booking dropdown – compromised tables are listed last and show the reduced stay time.
Forward bookings up or down report 
This report allows you to compare a range of dates against another range of dates, for example: comparing last year’s December bookings against this year’s December bookings.
Allow customer to download/view old invoices 
Previous invoices can be downloaded or printed from the billing history
Require email address on bookings where a deposit is required 
When a booking requires a deposit, the booking cannot be placed without collecting the customer email address for deposit email.
Manager override removes the need for deposit and email.
Change login on https://www.simpleerb.com/ to login page 
We’ve moved login from the previous popup to a stand alone page for boring technical reasons. It does mean you can bookmark https://app.simpleerb.com/login/ though.
Add video to simpleERB website 
We’ve added a new overview video to the simpleERB website. It’s aimed at new customers but it’s worth a watch, you may see something you haven’t discovered!
Add all tables to closed tables 
When closing tables you can now close all tables in the restaurant.
You can use this to “book out slots” without the covers counting to your totals.
Email Queuing
simpleERB now handles email queuing in a better manner – meaning that emails will still send in the event of issues with our email delivery service.
Staff Settings Help Text  
We’ve clarified the help text on staff settings to explain better what PIN numbers do and the consequences of enabling them.


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