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Speaker 1: Hello, how are you doing?

Speaker 2: Julien?

Speaker 1: Hi.

Speaker 2: Hi. It's Shaheen.

Speaker 1: Nice to meet you.

Speaker 2: Nice to meet you, too.

Speaker 1: Here to discuss the party?

Speaker 2: Yeah, great.

Speaker 1: If you'd like to come this way?

Speaker 2: Thank you.

Speaker 1: It's just this way. Shaheen, this is Mark.

Speaker 2: Hello, Mark.

Speaker 3: Hi. Nice to meet you.

Speaker 2: Nice to meet you too.

Speaker 1: Mark's going to be taking some notes with us today.

Speaker 2: Great.

Speaker 1: So I believe it’s your daughter’s birthday coming up.

Speaker 2: That's right. She's going to be 18.

Speaker 1: Oh!

Speaker 2: I know.

Speaker 1: Did you have any thoughts on what kind of menu you were looking at?

Speaker 2: Well, she’s just been to Paris so I think she’s quite keen on having like a Parisian-style birthday, and I wondered what you might be able to suggest in terms of the menu, and also, you know, maybe some decorations?

Speaker 1: Sure. I mean, a French bistro menu is something that we’ve certainly done in the past.

Speaker 2: Mm-hmm.

Speaker 1: Um… A few things, like starters-wise, we can do box-baked camembert so that’s nice to dip the bread in.

Speaker 2: That's lovely, yeah.

Speaker 1: French onion soup as well is very popular.

Main courses-wise, we’ve got a boeuf bourguignon which is always very popular.

Speaker 2: Is there anything vegetarian?

Because I know some of her friends are vegetarian.

Speaker 1: Yeah, sure. We’ve got a roasted Mediterranean vegetable tart as well.

Speaker 2: Lovely, yeah.

Speaker 1: OK, and did you have any decorations in mind at all?

Speaker 2: I was thinking of some balloons maybe red, white and blue?

Speaker 3: Le Tricolore! There you go.

Speaker 1: C'est bon.

Speaker 3: Yeah, of course.

Speaker 1: And any flowers for the table maybe?

Speaker 2: That would be lovely. I’ll leave that to you guys.

Speaker 1: Fantastic. We'll get on that.

Speaker 2: Do you think that you could have somebody coming in with like an accordion or something to sing Happy Birthday at some point, or is that…?

Speaker 1: I think we’d certainly be able to, you know, if you’re able to provide a cake, we can certainly bring the cake out.

Speaker 2: Right.

Speaker 1: But in terms of an accordion player, it’s not something we’ve done previously.

Speaker 2: Alright.

Speaker 3: I’ll be able to sing Happy Birthday in French.

Speaker 2: OK! Oh, really?

Speaker 3: Good compromise, yeah?

Speaker 2: Lovely.

Speaker 3: There you go.

Speaker 2: That sounds great.

Speaker 1: So, Mark, if you wouldn’t mind typing out that menu this evening and we can fire it over via e-mail.

Speaker 3: Yeah, of course. I’ll get it to you by the end of today.

Speaker 2: Thank you.

Speaker 1: Great.

Speaker 1: How are you getting on, Mark?

Speaker 2: You all right, mate?

Speaker 1: Almost there?

Speaker 2: Yeah, I think I'm actually done.

Speaker 1: It looks fantastic.

Speaker 2: Yeah?

Speaker 1: Right, let's have a quick look at that.

Oh! 'Deserts', that's not what you want.

Speaker 2: �ҴDz���…

Speaker 1: Sahara, if you like.

Speaker 2: Yeah! What else?

Speaker 1: And you've got… 'choclate', you've put.

Don't forget that second O. Nice.

Let's have a little look up there.

Speaker 2: How's the rest of it?

Speaker 1: Right, you've got apostrophe 'S'.

It doesn't belong to the potato, Mark. 'O, E, S'.

Speaker 2: I know that annoys you. Sorry mate.

Speaker 1: That's fine. And then the titles for the desserts so the brûlée, the cheese board and the tart.

Speaker 2: Mm-hmm?

Speaker 1: If you just bold those.

Speaker 2: Like that? Is that all right?

Speaker 2: Perfect, yeah.

Speaker 2: Nice. All good?

Speaker 1: Fantastic. Thanks, Mark.

Speaker 2: You're welcome.

Speaker 1: (TO AUDIENCE) The menu needs to be well-formatted so it stands out to the guests and obviously, you know, it needs to be visually appetising so that they're tasting it with their eyes.