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Rabbit 3 times

1. Warm roasted rabbit salad with radish, Andean potato, beans, carrots and Parchita vinaigrette.
2. Fagottini from rabbit to cream with pecorino.
3. Rabbit leg Sous vide with alfalfa.

Describing food is not as easy as it seems. After all, in how many different ways can you say that something was delicious? Not enough to keep the reader's interest in the description of the dish. That's why we have to borrow words from other areas to describe the food and the effect of tasting it. You can compare a dish to an image, a game of any sport, a musical performance or you can give personality to the dish. You can describe its sunny or somber effect, its shyness, assertiveness, or contradiction of flavors.

The certain thing is that to say only that something is rich or not is good is insufficient, it can be that others adore the food that one does not like. Thus, knowing the vocabulary that is used to describe tastes and flavors helps to find the correct adjective in other areas.

Now that we are eating, we can take our fork and knife, to leave them on the plate later.

We can approach the serving dish, serve the food, and remove the fountain when we are finished. Then we can turn our attention to the food we have on the plate.

We can eat with pleasure, play with our food, try a little, to take a big bite later, if we liked it, and devour it all gladly.

An exquisite dinner of wonderful birthday in pleasant company of friends with good drink and good music.