My first taste of an outstanding wine, Château Margaux Premier Grand Cru from 1990, was a revelation. Though it was in the early 2000s when I sipped the superb wine, its velvety texture and ripe fruit flavor will live in my mind forever. I recently had a similar sensation drinking the 2006 vintage. Thanks for the memories.
Macarons, especially ones from Pierre Hermé, are a must in Paris. We cannot wait until we return to our room to try a few of the flavors.
Maybe you have noticed that I often list unsalted butter in ingredients. José has pointed out that you can better manage the saltiness of a dish without the extra amount added to beurre. Also, the salt manufacturers use is of a poor quality and usually iodized, which gives it a metallic flavor.
I often say in my recipes, “season to taste” or “taste and season.” This is adequate when you are cooking at home. After all, you have only yourself (and maybe your family and friends) to please. But how do you know if your taste buds are fine-tuned? It is true that most restaurant and prepared food is over-salted, so if that is your starting point you may be in trouble. My advice is that less is more—you want salt to enhance the flavors of the main ingredients, and that is all. Here are more tips on seasoning:
http://www.washingtonpost.com/lifestyle/food/salt-to-taste-taken-with-a-grain-of-regret/2014/02/03/011876a8-886e-11e3-833c-33098f9e5267_story.html?wpmk=MK0000205
Truc (Tip): We keep a dish of salt and pinch from it with our fingers to get a feel for how much we are sprinkling.
eatingfrench 