I'd like to order some foreign currency http://xvideoxvideos.in.net/ xvideo gay It's five courses for £25 at lunch – stunning value, its slight exaggeration notwithstanding (two of the courses were amuse-bouche-sized). A courgette and parmesan purée with a quiff of potato mousse set the tone. The textures worked brilliantly against one another, the mousse as light as a cloud, the purée solid enough to ballast the thing, but smooth and velvety. The flavours were subtle but insistent and surprising. You'd think courgette would be lost under the noisy parmesan – not so. In fact, they both had their flavours amplified by the contrast between them. It was purist, almost monastic cooking. (By which I mean you had to shut out life's hurly-burly and think about it, in order to understand what was going on. I emphatically don't mean it was low in calories.)