Have you ever thought about how you eat a French radish for an aperitif? You can either bite into it directly or use a French method my husband showed me. Cut the center with a knife and slip in a pat of butter. Butter in France is either doux (sweet) or salé (salted). I could have sprinkled some salt or dipped it in salt, the sweet butter catching the grains. Two other thoughts when eating a radish: Are they in season? and which wine is it paired with? In season, my tastebuds like mildly flavorable and not bitter. Some varieties are spicy. One lunch time, after asking the server for…
Lunch is a pleasurable experience at Le Meurice. It is not a stuffy place. The dining room atmosphere and the cordial staff prepare you for the moment when the first amuse-bouche arrives. One of the first things you are asked about dining with them is your allergy situation. Right away it is a hint of where you are going today. You are going to dine your way through a Japanese garden under French influence with those interested in your pleasure.