A holy lunch

What if you were to invite your French great-uncle, a venerable bishop who devoted his life to the Church without having completely given up on his love for food?

A possible menu for a pious after-mass Sunday lunch could be as follows:

• Sacristains au fromage and Jésus de Lyon
• Saint Jacques pôelées au beurre de Saint-Malo
• Saint Pierre, sauce cardinal aux artichauts de Saint Pol de Léon
• Saint Marcellin, Saint Nectaire, Tête de Moine
• Saint Honoré or a Religieuse au café

... and the perfect wine pairing would be a Saint-Véran with maybe a Chartreuse liquor or a Benedictine as a digestive.

Amen.