Geralt and Dandelion were both dressed as elegantly as they could manage, and the Witcher had even purchased for the celebrations a brand new calfskin jacket, for which he had paid well over the odds. As for Dandelion, he had announced from the beginning that he would scorn the royal nuptials and take no part in them. For he had been added to the guest list as a relative of the royal instigator and not as the world-famous poet and bard. And he had not been invited to perform. Dandelion regarded that as a slight and took umbrage. As was customary with him his resentment didn’t last long, no more than half a day.

Flagpoles were erected along the entire road winding up the hillside to the palace and on them hung yellow pennants with the coat of arms of Kerack, a blue dolphin naiant with red fins and tail, languidly fluttering in the breeze.

Dandelion’s kinsman, Ferrant de Lettenhove, assisted by several royal guardsmen wearing livery with the heraldic dolphin—in other words blue and red—was waiting for them outside the entrance to the palace complex. The instigator greeted Dandelion and called over a page who was charged with assisting the poet and escorting him to the place of the party.

“And I would ask you, M’lord Geralt, to come with me.”

They walked through the grounds along a side avenue, passing an area obviously used for utilities, from where they could hear the clank of pots and kitchen utensils, as well as the vile insults the chefs were dishing out to the kitchen porters. On top of that, however, was the pleasant and appetising smell of food. Geralt knew the menu and knew what the guests would be served during the wedding party. A few days before, he and Dandelion had visited the Natura Rerum osteria. Febus Ravenga—not concealing his pride—had boasted that he and several other restaurateurs were organising the feast and composing a list of dishes, for the preparation of which only the most distinguished of local chefs would be hired. Sautéed oysters, sea urchins, prawns and crabs will be served for breakfast, he had said. For a mid-morning snack there will be meat jellies and various pasties, smoked and marinated salmon, duck in aspic, sheep and goat cheese. For luncheon there will be ad libitum meat or fish broth, on top of that meat or fish patties, tripe with liver meatballs, grilled monkfish glazed with honey and sea perch with saffron and cloves.

Afterwards, Ravenga intoned, modulating his breathing like a trained orator, will be served cuts of roast meat in white sauce with capers, eggs and mustard, swans’ knees in honey, capons draped in fatback, partridges and quince conserve, roast pigeon and mutton liver pie with barley groats. Salads and diverse vegetables. Then caramels, nougats, stuffed cakes, roast chestnuts, preserves and marmalades. Wine from Toussaint, naturally, will be served continuously and without pause.