One of those moments

I cannot think of many of them, two for sure were in HyĆ©res. Tasting the scallops in pastry at Marius, I dropped my fork and covered my mouth in shear pleasure. Another time at Le Jardin de Salazar, when I first tasted mechouia. Once in St Martin in the Caribbean, lobster in parsley butter sauce. There were Dan Necci’s meatballs, and Tony Caccamise’s bragiole.

And now, in Karen’s dining room…pineapple upside down cake. Pure unadulterated heaven. I covered my mouth this time too, hoping to not let any of the exquisiteness escape me.