I would have to... youd be very comfy after the oysters rochefellar... followed by a chamboard glazed duck breast over baby spinach with fresh raspberries and montrachet. Then a beautiful Tournedos Rosini with grilled asparagus and leeks accented with truffled brie infused whipped potatoes... then a grand marinier saboyan over fresh vanilla bean custard and cognac macerated strawberries and shaved bitter chocolate... you might fall asleep in the sauna...
Would you do the dishes when im done cooking?