He is served moules marinières, pâté de foie gras, beluga caviar, Eggs Benedict, a leek tart, frogs' legs amandine and quail's eggs with puréed mushrooms all mixed in a bucket with the quail eggs on top and a double helping of pâté. The appetizers are followed by the main course of jugged hare, with a sauce of truffles, bacon, Grand Marnier, anchovies and cream. For drinks, Mr. Creosote has six bottles of Château Latour 1945, a Methuselah (Double Jeroboam/6 litres) of champagne, and half a dozen crates of brown ale (144 bottles)—considerably less than his usual fare.