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Old Oct 2, 2013 | 3:56 pm
  #58  
JOUY31
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Originally Posted by Sheikh Yerbooty
Attended a conference hosted by Airbus in Toulouse last year, with delegates from airlines all over the world. Come lunch time, and this being in France, there was of course a nice white for the starter, a red for the main and something sweet for the dessert. 75% of the participants happily dived in
Nothing special about that. When I started working in the mid-80s, when sealing a contract at lunch, we even had a separate white for fish, between the starter and the main course, and of course a different red for cheese. A few people also had an Armagnac with the cigar or over coffee.
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