Citron Presse. Lemonade, simple right? Not exactly. The
waiter comes out with a tray. On it is a vase filled to the top of its
decorated neck with cold water. Next to it, a glass is filled halfway with
fresh lemon juice. And lastly lies a small sugar packet on a pristine white
plate. And then, you create your masterpiece. Not as simple as the dyed-pink
drink at a lemonade stand in The States. Like Elaine Sciolino mentions in her
fabulous book (and guide to France!), La
Seduction, the presentation of a meal is just as important as the quality
of the meal itself. And it shows. Yesterday, at a crepe stand, the man refused
to cut the crepe in half because he didn’t want to ruin the presentation. In
America, we think it all goes to the same place; in France, they think “Quelle
est la beaute de la repas?!”
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