Table For Fourintermediate series
The problem here is to extract the logic from the irrelevant details in the story. Once you have the sorts and functions in place, the constraints should not be too hard to formulate.
Le Choix Logique is one of those pretentious little restaurants specialising in fake French food for foreigners. Wine by the glass and so forth. People whom you and I would rather avoid go there to impress each other with how loudly they can discuss their business affairs on their cellphones during the meal. Anneka, Bertie, Claude and Debbie made up a foursome rather typical of the place, I’m afraid.
- Debbie, who was in her vegetarian phase, refused the perfectly passable pâté en croute as entrée, opting instead for an insipid soupe à l’oignon. She apparently takes the view that fish count as vegetables, however, and so was able to find something acceptable as a main dish.
- The man who did take the pâté followed it with the magret de canard, accompanied appropriately enough by a boisterous Bordeaux.
- The lighting was “subdued”, to the point where the waiter had to peer myopically at the plates, finally announcing “boeuf bourguignon” with the air of one arriving at an inspired guess, as he left something dark and lumpy in front of Anneka’s husband.
- Why do the menus in these places always feature salade niçoise? Because people keep ordering it, I suppose. One of our four duly did so, as an entrée of course. That was not the person who ate the entrecôte de veau. Nor was it the one who drank the Sauvignon blanc.
- The person who began with the saumon fumé chose the crème brulée as dessert. The one who finished with “nos glaces” was the one who drank mineral water.
- Anneka did surprisingly well with her choice of wine: an unassuming little Beaujolais. Her husband wisely avoided the mousse au chocolat as dessert. One of the women even shunned dessert altogether, opting for the assiette de fromages – a bad idea, as it turned out, since the only thing on there that had ever been near France was a poor old Camembert which had been born pasteurised and had since been refrigerated, wrapped in plastic and generally maltreated out of recognition.
If I tell you that Claude did not drink water, you can tell me the rest.
Note on nomenclature: the three courses of the meal are referred to in the European style as l’entrée (starter), le plat (main dish) and le dessert. I am told that American usage may be different, but this web site remains rather Old World on such matters.
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