My parents and I were attending a friend’s wedding in London and decided we’d take a week to visit Paris, too. Jeffrey Steingarten had armed me with a list of the best bread bakery (Poilâne), the best cheese shop (Barthélemy), and the best patisserie (Pierre Hermé). He also instructed me to strong-arm my parents into taking me to my first French three-star Michelin restaurant, Pierre Gagnaire. At most upscale restaurants where tasting menus are common, the standard multicourse meal can be anywhere from five to twelve courses, depending on where you are. Of course, they’re not full portions. If a main course consists of a six- to eight-ounce piece of meat and an appetizer is four ounces, a tasting portion is more like two ounces. The courses usually proceed from light to heavy. Sometimes there’s also a savory amuse-bouche to get your mouth in the mood. Then typically the meal follows the same general order, give or take a few: 1. Seafood appetizer (usually raw or very light) 2.
What do You think about Talking With My Mouth Full?
