The narrator is introduced to the food at Michelin's restaurant. The food is an amuse-bouche, which is a small dish that is served before the main course. It is made with burnt wood and whiskey. The first dish is a yellow gougere. It tastes like a bubble, and the cheese is salty rather than sweet. It smells like coriander, but it is more like a banana. The next dish is caviar. The narrator wants to eat more but is full. He recommends eating the left side first.