A basic thank you and he'll think you're a c*nt and no doubt take the opportunity to dip his rancid bell end in whatever he brings forth, thereafter.
The way to get a waiter at a function on your side is to grease his palm with a score and you'll be topped up and offered, off menu stuff at the slightest nod.
Just bad cooking, Burney, veggie or otherwise.
I have only just returned from a one day cooking course for my birthday at Manoir where I made a most wonderful vegetable soup and a simple ratatouille, both veggie, both wonderful.
I could easily go veggie if the food was properly prepared as in India, at Manoir etc etc
Given that it was at Le Manoir, which I assume is what he means, one wonders whether the vegetable soup was prepared according to M. Blanc's recipe, which I have seen him deomsntrate. The ingredients are, whatever vegetables are ready in your garden. The method is, put them in some water and boil them for 15 minutes.
Not one of Raymond's finest, I can tell you.
Not just any vegetable soup, SW, a pistou vegetable soup. It was quite lovely.
I also made fraisier, pan fried sea bream with ratatouille and observed several other dishes and techniques which will prove invaluable as I move slowly into retirement and am able to produce Michelin star quality food on a daily basis.
All while consuming enormous quantities of fine wine until I die of liver cancer.