Bon appetite

Bon Appétit

I have heard those words, bon appétit, many, many times in my life. But what do they really mean in English? Oddly, I never asked myself. As the title of this story is “Bon Appétit,” I feel it is my duty to explore the actual meaning of this familiar phrase, employed throughout the Western world when we are in the act of eating. Translated into English, it literally means "good appetite." However, over time, it has come to convey a wish: enjoy your meal, enjoy, dig in, tuck in, have a wonderful meal. In a formal environment, and generally at the start of a meal, it is an indication to the diners that they can begin eating.

The phrase’s heritage is found in Latin. It evolved over the centuries until, in the 19th century, the French language adopted bon appétit as a way to commence and enjoy a meal. In French high society, they tend to employ the words “bonne dégustation” or “régalez-vous,” considering the word appétit to be a little vulgar. For me, saying bon appétit before a meal is all the above, but also a respectful nod to the cooks for the time spent in preparation.

At this point, I turn to my readers and ask: can you remember the times when saying bon appétit before a meal left a lasting memory? Throughout our lifetimes, we have eaten several thousands of meals, whether at home, in restaurants, or at banquets. Dear readers, I suspect if you look back, only a few of those meals remain vivid in your memory. So, I thought I would write about bon appétit by remembering a few occasions when, at the end of the meal, I would have used these two words in praise and awe for what I had just eaten. This endeavor of my memory is to inspire you, reading this, to do the same.

Paris

On the occasion of asking my future wife to marry me, I felt the right environment would be one of the great French restaurants. I realized the price would be in the stratosphere of a lifestyle I could not afford. But this was a commitment for life; the place and pleasure should equal the occasion.

I can no longer find the signed menu given to us by all the diners present. The details of what we ordered are lost in the mists of time. What I do remember is that the meal was exceptional, prepared by a kitchen that deeply understood the ingredients being cooked and their relationship with their accompaniments to produce the final dish. The tastes and flavors set the taste buds on fire—the true sign of a superior dinner.

As an aside to this memorable meal, when I asked my future wife to marry me, I fumbled the French. She looked at me, confused, not understanding my question. I called the head waiter over.

“Please, I know you speak good English. I have just proposed marriage to my guest. My French is bad, and she does not seem to understand a word. Could you, on my behalf, make the proposal in perfect French?”

His immediate reply was, “Are you sure, sir?”

“Certain.”

By this time, most of the diners had laid down their knives and forks. The conversation about a proposal of marriage was intriguing, as it was being heard throughout the restaurant. My future wife’s reply was given in a soft, soothing, crystal-clear voice: “...Yes.”

The head waiter promptly announced a glass of champagne for everybody. Over the years, we returned a few times to that restaurant. Bon appétit.

America

My family and I were in the great state of Maine. We were walking on a narrow coastal road in foggy summer weather. Our boys were tired, it was approaching midday, and the chances of finding a restaurant looked slim. Then, the warm sun started to break up the clouds, and shafts of sunlight spread over the path in front of us. Around the next corner, to my joy and surprise, we found a small port with a rather decrepit restaurant on its quayside.

I have never tasted lobster so beautifully prepared as it was during that lunch. The freshness and delicacy of the meal were exceptional. The chef had prepared a sauce invented by his grandmother; it elevated the lobster's taste to a superior level of enjoyment. Even today, if I order lobster in a first-class restaurant, it never compares to that day in Maine. Bon appétit.

China

Through my work, I was invited to a banquet in the North of China. Twelve of us sat around a large round table. In the middle of the table was a large rotating platform covered with a white cloth. In front of us were beautifully decorated plates, three glasses, and a pair of ebony chopsticks. Our glasses were kept filled by a number of attendants with water and beer.

The host gave a signal, and from the corner of the room came an army of servers carrying trays of mouthwatering food: meats, vegetables, fish, rice, soups, and several cooked creatures I had never seen before. One by one, they placed the dishes on the lazy Susan in the middle of the table. Chopsticks shot out like fencing swords, picking at the various delicacies. At the same time, the platform began to slowly turn clockwise. I dipped my chopsticks into many of the multitude of dishes that passed before me. Many of them left me wondering what I had just put on my plate, but the delicate taste and sublime satisfaction on the palate were incredible. This feast was a world away from ordering Chinese meals in the West. Bon appétit.

Japan

Through a company I created, Fromages.com, we had the privilege of meeting Joël Robuchon (the top French Masterchef) and being invited to a banquet held to demonstrate the subtle differences between French and Japanese cooking. This truly was a festival of ingredients, culinary skill, presentation, and taste—a unique moment to savor the differences. It was one of those exceptional moments in life that one never forgets.

We were ushered toward two large tables sagging slightly under the weight of many dishes. On one table was French food, and on the other, Japanese. Like birds, we flitted from one to the other. When national pride is involved, the quality of the food ascends somewhere into the heavens. The evening also gave us a view of the Japanese women in their traditional national dress, which provided a very pleasant relief from concentrating entirely on the food. Bon appétit.

England

Contrary to popular belief, you can find some excellent restaurants in the British Isles. A meal that stands out in my memory perfectly represents English cooking, whether it be at home or in restaurants. It combines tradition (many recipes handed down from grandmothers) with excellent raw ingredients. The food is cooked simply, absent of any manipulation, to produce an exquisite taste.

As a young man, I was invited to a restaurant on the Strand. My host ordered a very English dish. Several minutes later, a distinguished-looking carving trolley was drawn up to our table. On top was a large, dome-shaped silver cover. The server lifted the couverture. There lay a perfectly cooked roast of lamb—English, of course. I will never forget that scene. The waiter then asked us if we would like our lamb slightly rare or well done. A roast of lamb cooked to perfection, with two choices. Bon appétit.

Italy

I was once in Italy on business and chose a restaurant with an excellent reputation. I was pleasantly surprised; the food was very flavorful and extremely well cooked. For my taste, however, the Italian menu is a little too dominated by pasta.

During the meal, I became very friendly with the owner, as I discovered he was a customer of my cheese business in France. After the meal, he suggested we visit five prestigious Italian restaurants where the owners were his friends; he was anxious to see their wine cellars. I remember that evening turning into a night of continually tasting fine Italian wines in extraordinary cellars and talking passionately about food. Bon appétit.

France

On rare occasions, I have had the pleasure of attending tasting dinners where the objective is to pair the courses with the wines being served. These are fascinating experiences that allow the wine to elevate the taste of the meal. If the match is perfect, your taste buds are sent somewhere into the heavens.

On this particular night, Château d'Yquem was on center stage. It must have taken the chef several hours of preparation to serve the fish dish we were offered. It certainly was a night to remember. I am not sure I have such refined taste buds as many of the other guests there, but it was interesting to realize how much the right choice of drink plays its part in the overall pleasure of a meal.

Churchill once said, “A good cigar deserves a good meal, a bad meal jolly well needs one.” That is equally true of wine. Bon appétit.

Argentina

When I was in Buenos Aires, I went to the restaurant that claimed to serve the finest beefsteaks in the city. The restaurant itself set the stage with photographs and memorabilia of the great F1 driver Juan Manuel Fangio. In fact, before you ordered, it was the custom to engage in a short discussion with the waiter about this motorsport.

I must admit, their steak had all the qualities to bring true pleasure. It was not too large, yet tender and extremely flavorful, delighting the taste buds. I fully understand why it enjoys a worldwide reputation. Bon appétit.

Turkey

Some years ago, a friend and I spent two days spear-fishing off the Turkish coast. We had hired a small boat with camping equipment. The first day was frustrating; we saw plenty of fish as we dived with snorkels, but though we released several spears, the fish were too agile to be caught. The second day, we learned that gently swimming for a few seconds above the target makes all the difference before releasing the spear. We caught two magnificent, medium-sized fish.

That night on the beach, we grilled the fish over an open fire. I still remember the delicious, fresh taste and firm texture of that catch. Adding a sauce or herbs to enhance the flavor would, for me, have completely destroyed the evening. At the time, it crossed my mind that there is a profound satisfaction in hunting and immediately enjoying the spoils. First-class fish restaurants are expensive, but it is doubtful they could ever provide a memory as lasting as those fish cooked on a beach all those years ago. Bon appétit.

Dear readers, above are a few of my memorable moments with food. I am ashamed to say I have not yet had such a memorable moment with my own home cooking, but I hope one lies in the future. Bon appétit.

David Nutt

July 2026