Matches in DBpedia 2015-10 for { ?s ?p "In the burnished buffet car the barside haggling is just a high-speed version of the conversation in any Paris café. Only the pinball machine is missing. They haven't forgotten the dining car though; it's a bubble of excellence rolling through the French farmyards. Not all the early delights of train travel have gone, it seems. Here you can still nibble at the pleasures which were once the prerogative of the rich and famous. In the best traditions of the Wagon Lits service that made those first expresses the fashionable way to travel, the waiters still get by in three or four languages. With the politeness of men who know they're the best at their job they assume that we recognise the dishes on today's menu as old friends but they're still prepared to discuss with a quiet American what's the next best thing to Californian claret. Serving trays dressed with tiny roses bring a first course of Darne de Colin Hôtelière. Later, Navarin d'Agneau Printanier. Wine, liqueurs and a growing sympathy for the poor souls 30,000 feet above us who are having their digestive fires damped by a layer of airline plastic 'food'."@en }
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- Cisalpin_(train) quote "In the burnished buffet car the barside haggling is just a high-speed version of the conversation in any Paris café. Only the pinball machine is missing. They haven't forgotten the dining car though; it's a bubble of excellence rolling through the French farmyards. Not all the early delights of train travel have gone, it seems. Here you can still nibble at the pleasures which were once the prerogative of the rich and famous. In the best traditions of the Wagon Lits service that made those first expresses the fashionable way to travel, the waiters still get by in three or four languages. With the politeness of men who know they're the best at their job they assume that we recognise the dishes on today's menu as old friends but they're still prepared to discuss with a quiet American what's the next best thing to Californian claret. Serving trays dressed with tiny roses bring a first course of Darne de Colin Hôtelière. Later, Navarin d'Agneau Printanier. Wine, liqueurs and a growing sympathy for the poor souls 30,000 feet above us who are having their digestive fires damped by a layer of airline plastic 'food'.".