The late autumn evening light gently filtered through the heavy velvet curtains into the dining room, with several chandeliers hanging above the long table, illuminating the room as bright as day.
The dining table was covered with a clean linen tablecloth, adorned with exquisite tableware and silver candlesticks, the candlelight flickering with a warm glow.
An array of dishes was orderly arranged, filling the table to the brim, featuring French Provencal beef stew with potatoes, the German classic salted pork knuckle with bread, and the purple-red Russian borscht.
In addition, Arthur carefully selected wines that suited the students' tastes, though they had low alcohol content. He wanted everyone to relax, but not lose control.
Among them was the lifelong favorite of the Great Dumas: the eight-year reserve from the Bordeaux Margaux Vineyard, and Napoleon's most frequent choice, Gevrey-Chambertin.
