Meanwhile, toast the muffin halves (it definitely helps to put your breakfasting companion to work here – that way they can assemble the rest of the dish while you stand guard whisking the hollandaise) and poach the eggs.
The chef sets up a stall in the middle of the Campo and the genial Carlo and Davide serve up heaped plates of the dish of the day, which could be a delicious fritto misto, wild mushroom risotto or tasty goulash, priced at €7-10 with a glass of wine included.
A crowd gathers at the bar at midday when the chef sends out plates of the dish of the day that are quickly snapped up, not surprising when the cost is €6.
The VGE stands for Valéry Giscard d'Estaing, who was president of France when Bocuse created the dish in 1975.
It's already booked months in advance with critics falling over themselves to dish out the plaudits.
But I did leave it out, thinking it too weird and personal a dish to include, and I regretted it the moment the book was published.
The dish is not recommended for those watching their waistlines.
Instead of relying on animal tests, the new research involved creating human cells in a laboratory dish.
This dish is also delicious with chopped streaky bacon – but then most things can be improved with bacon!
After a starter of cold duck's blood in a soup dish topped with golden, crisp fried shallots, we were served a huge platter of roasted carcass, and encouraged to toss the bones over our shoulders for the stray dogs to chew on.
A particularly tasty dish – a cordon bleu irony, an irony worthy of a rating from Michelin – is produced by the important contest to be the next leader of the scunnered Scottish Labour party.
