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Amuse-bouche ? Palate-tickler ? Mise en bouche ? Mouth-entertainer ? Or how about chef’s greeting, “appeteaser,” mouth-pleaser, or pre-appetizer ? Whatever you call it, the tiny bite you’ll eat at the beginning of a meal is usually found only in gastronomic restaurants. But why not chez toi ? Read on to find out how.
Ah, almost summer ! As the days here in Paris finally begin stretching out easily to ten p.m., on the sunniest early evenings, people everywhere are lounging on outdoor café patios or terrasses. In my ‘hood, we’re catching up on local
gossip news, and just watching people go by as they leave the Père Lachaise cemetery. But some of us are taking advantage of what used to be called l’heure verte, or the green hour.
This isn’t a story about bastards. It’s a story about tabbouleh. Well, okay - it IS a story about a band of bastards. And it’s also about a bastard tabbouleh, full of colorful tomatoes, radishes, cucumbers, parsley, arugula, and crunchy sweet pomegranate seeds. So if you’re a tabbouleh purist, then you should read no further !