Fine dining at Chez Talpa

I am cooking dinner tonight.

We are starting off with an Amuse-bouche of saffron infused barnacle broth topped with a seaweed foam and served in the shell of an Icelandic clam sitting on a bed of Tahitian sand.

Extra. To follow, we shall have Swedish Chanterelles sautéed in Yak butter seasoned with Himalayan salt and the finest Balinese pepper, all served in antique Chinese bowls from the Ming dynasty.

On second thoughts we might just go for the haggis, chappit neeps and boiled tatties.