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Three of the Best Meals I Have Ever Eaten
They’re not what you think
When people think about what makes for a great meal, they often think of foods that are rare, and very expensive. Other people picture five-star restaurants with a French-speaking waitstaff in suits and ties. Still others imagine chefs preparing entrees the average layman is unable to pronounce correctly. Foie gras. Confit de canard. Poulet Basquaise. Canard a’ l’Orange. Salade Nicoise.
Images of extensive wine lists flood the imagination. A well-dressed waiter might recommend a good Domaine Etienne Guigal, or perhaps Giuseppe Quinarelli to the people at the next table. They reply they would prefer Weingut Huber or maybe a glass of Sierra Cantabria if they have it.
Restaurants that serve meals such as these have the kind of menu that has no prices printed on it. The belief is if you have to ask how much it is, you can’t afford to eat there. Reservations are a must, and dress codes are strict. There is a monetary filtering mechanism that allows only those who belong there to gain entry.
In addition to the food itself, the ambiance also plays a big role in the creation of a good meal. Restaurants spend large sums of money and sometimes hire outside experts to create the perfect surroundings by which to savor the meal. This might mean gently flowing…
