This was my first experience eating formally French-inspired cuisine, getting sprayed by water and feeling the need to place my hand on my chest every fifteen minutes, and actually going through five courses at a meal...all at the same time. Overwhelming! On the up-side, it was very delicious, as I was reminded over and over by my dining-mates. More than anything, I would describe most of it as decadent, which is my word for \"fatty and subsumed by butter\". The breads and accompanying dips served as appetizers were all very interesting, and I remember one being ten times the bread of its brothers, so that we were all constantly digging through the bread pile to find more of its kind. \nI would say, take someone here to impress them - someone you don't necessarily like, so that you will have the convenience of regular interruptions off the starboard bow [courtesy of the Bellagio fountains].\nLater, tell them that foie gras is made by stuffing a tube down a duck's esophagus several times a day and dumping pounds of grain down there until their liver is the size of your plate. Wowza!
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