The Diinner this evening

The entre' a glas of Champagne, the starter a splendid lobster soup with a glas of Chablis. For the main course medium done meat, I don't remember what but it melted on my tounge. To that a bottle of good Bourdeau of St.Emillion, and for the dessert a Creme Brulee at the Skipper Kroen in Nyhavn, Copenhagen. I feel it good busineswise as well as foodwise or the other way round. It will not last forever, but carpe diem.