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“You’ll be late for your dinner. It’s Gala Night in the mouse dining saloon. There’ll be confetti, flaming pudding, and three cheeses: a boursin au poivre, a pecorino Romano, and an Emmenthaler—that’s the one with the ’oles.

Cabbage au poivre — brilliant!

This dish literally came about when I was having Steak Au Poivre at home one night and I served it with a side of grilled cabbage wedges.

It pairs fabulously with a peppery creamy Au Poivre sauce!

“And just to give you an idea of how elite this fund-raiser was, check out the food they served: ‘The evening’s menu included an endive and frisée salad, filet au poivre, and pavlova with fresh berries for dessert.’