Show 1: Introduction to Bonne Bouche

MENU. (1) Appetizer- anchovy rémoulade with home-baked crackers (mins 05:48 and 08:57); (2) Entrée - creamy leek soup with lentils and oyster mushrooms (min 11:39); (3) Dessert - drunken watermelon sorbet (min 18:36). The current and each forthcoming episodes include three mandatory servings (appetizer, entrée, dessert). More (salads, drinks, second entrée) will be considered if there is room. Each episode presents a few pieces of Naira's vast antique solid silver (not plated) collection from British, Russian, German masters. Show-1 presents an 800 silver confetti bowl from Hanau (Germany, 1850) made by J. Sigmund Kurtz, two 835 silver creamers from Darmstadt (Germany, 1886), a 925 sterling bowl from Sheffield (1898 ), a Victorian salt bowl from London (1889) made by Finley & Taylor, a 925 creamer from London (1912) (min 10:11-10:21, 11:02-11:17).