Silence descends like a velvet curtain as I gaze upon our living room's intimate stage. In the kitchen, brunch awaits: an amuse-bouche of smoked salmon tartare, mingling delicate salmon with crème fraîche, capers, and dill. The main course is lobster Benedict: poached eggs crown butter-poached lobster tail. A bottle of Louis Roederer Cristal champagne chills nearby, chosen for its rare elegance. The space gleams, vacuumed...