Food Pairing: Quail and Champagne Soup

In this chapter, they discuss the concept of pairing food and wine, specifically questioning whether one should always have a mouthful of both together or if it's acceptable to just have one or the other. They contemplate the idea of blending food and wine together into a soup, specifically quail and champagne soup. They also consider whether the champagne in the soup should still be fizzy or if it should be flattened. Additionally, they discuss the texture of the soup, referring to it as a jelly soup, and debate the idea of swallowing jelly whole without chewing it. The conversation takes a humorous turn as they joke about asbestos and harpic, comparing them to the combination of flavors in the soup.