Mere seconds after the amuse-bouches are swallowed, Course #1 arrives at the table. It is one of Keller's signature dishes: "Oysters and Pearls." It is a sabayon of pearl tapioca, with two Beau Soleil oysters, and white sturgeon caviar.

Now, before I go further I must tell you that my spouse, whom I love, none the less has the palette of a difficult six year old. Scores of things are on his "Uh-Uh No Way" list. Two of them (both oysters and caviar) are in Course #1. Ruh-roh, Batman - what's he going to do??? I mention gently (to stave off any potential problems) that he cannot, repeat cannot, make a face and send anything back to the kitchen. There are no chicken nuggets to be had in this place.

A minor miracle then occurs. He LOVES it. Suddenly from across the table I'm hearing him say, "Hey - maybe oysters and caviar aren't so bad after all.....". That's the equivalent of you or me saying, "Oh my god this is heaven! I can't believe how good this is! Is there more? Can I bath in this????"

On to Course 2...