8 Dec 2009

An elegance of lemons …

Still enthralled by my fine dining experience, I had to share this little bit of table elegance as it's something I haven't come across before. (I realise that I may be proving exactly how far removed my wellies really are from the rarefied kingdom of Martha Stewart devotees!)



Whenever the option of a squeeze of lemon has been presented to me, it's usually in the form of a slab of lemon on the side of my plate. At Fortnum's on Sunday, those who ordered smoked salmon as a starter received, as a garnish, half a lemon wrapped in muslin cloth and tied with an olive organza ribbon. Not only did this look very beautiful - and so refined! - turns out it's also enormously practical. The pips stay within the muslin and only you get the juice, as the muslin directs it to drip  onto your plate, rather than into the eyes of your fellow diners! Plus you can grip the lemon more easily and you get less lemon oil from the rind over your hands (however pleasant it may smell). The cost of the meal was probably worth that top tip alone. So obvious, but, wow, I just love that.  Oh, and by the way, that funny shaped bread at the back of the photo?  Reindeer's antlers, of course …! (Before being eaten - too yummy to ignore.) 

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